1 small red onion, peeled and halved lengthwise
1/4 cup olive oil, divided
24 slices French or Italian bread, 1/2-inch thick
3 cloves garlic, peeled
5 ripe plum tomatoes, cored, seeded, and finely chopped
1/4 cup crumbled feta cheese
1/4 cup chopped black olives
2 tablespoons chopped mild green chiles, drained
1 teaspoon smoked Spanish
paprika 1/2 teaspoon ground
cumin salt, to taste
freshly ground
black pepper, to taste
Prepare a medium-hot grill.
Brush onion with olive oil. Grill onion, turning with tongs occasionally, for 12 to 15 minutes, or until onion is tender.
While onion grills, brush bread slices with oil, and grill for 2 minutes per side, or until toasted. Cut 1 garlic clove in half, and rub on 1 side of toast. Set aside.
Discarding root end, chop onion. Mince remaining 2 garlic cloves. Combine onion, garlic, tomatoes, feta, olives, chiles, paprika, cumin, and remaining olive oil in a mixing bowl. Season to taste wtih salt and pepper
Mound topping on toast slices, and serve immediately.
