Greek Bruschetta (Yia-Yias Way)

• 10 slices Crostini Bread (1/2" Thick Slices)
• 4 Tablespoons Greek Imported Olive Oil
• 2 Tablespoons Greek Oregano
• 2 leaves Fresh Basil, Chopped Finely
• 1/2 cups Feta Cheese Crumbles
• 1/4 cups Plain Greek Yogurt
• 1/2 cups Tomatoes Freshly Diced
• 5 whole Kalamata Olives, Halved

1. Preheat oven to 375 F. Put bread slices on a non-stick baking sheet in a single layer.
2. Place it in the oven for 3-4 minutes to lightly toast.
3. Remove baking sheet from the oven.
4. Increase oven heat to 425 F.
5. In a small bowl add Greek olive oil, chopped fresh basil and Greek oregano.
6. Mix together well with a spatula.
7. Using a brush, coat the top of each toasted crostini with the oil mixture.
8. In another small bowl add feta cheese crumbles and Greek yogurt and mix together with a spatula.
9. Add feta cheese mixture to the top of each toasted crostini with an offset spatula or butter knife.
10. Then add diced tomatoes (several pieces) to each crostini.
11. Then add a Kalamata olive half to the top of each.
12. Place the baking sheet back into the oven for 2-3 minutes longer at 425 F. .
13. Serve on a large platter and enjoy!

bread, olive oil, oregano, fresh basil, feta cheese crumbles, greek yogurt, tomatoes, olives

Taken from tastykitchen.com/recipes/appetizers-and-snacks/greek-bruschetta-yia-yiae28099s-way/ (may not work)