Twice-baked Bread with Tomato Topping

• 4 thick slices stale country bread
• 1/2 cup finely chopped red onion
• 1 pound firm, ripe tomatoes, grated (see below) or peeled, seeded and finely chopped
• 1 tablespoon red wine vinegar or sherry vinegar
• 3 tablespoons extra virgin olive oil
• 1 tablespoon capers, rinsed
• 1 garlic clove, cut in half, green shoot removed, minced or pureed in a mortar and pestle
• 1/4 cup chopped kalamata olives
• 1 tablespoon chopped dill
• Salt
• 2 ounces feta, crumbled
• 2 teaspoons dried oregano

1. Do this step the night before if your bread isnt hard all the way through.
2. Preheat the oven to its lowest setting.
3. If your oven has a pilot light, you neednt turn it on.
4. Place the bread slices on a baking sheet and place in the oven for 8 to 10 hours, until the bread is hard all the way through.
5. Allow to cool.
6. Sprinkle the rusks with cold water until softened but not soggy.
7. Tap off the water and set on a platter.
8. Place the chopped onions in a bowl and cover with cold water.
9. Let sit for a few minutes, then drain and rinse.
10. Drain on paper towels.
11. Toss with the tomatoes, vinegar, 2 tablespoons of the olive oil, capers, garlic, onion, chopped olives, dill, and salt to taste.
12. Spoon onto the rusks.
13. Sprinkle on the feta and oregano, and drizzle on the remaining olive oil.
14. Arrange on a platter or plates and serve.

bread, red onion, tomatoes, red wine vinegar, extra virgin olive oil, capers, garlic, olives, dill, salt, feta, oregano

Taken from cooking.nytimes.com/recipes/1016450 (may not work)