Tomato and Olive Bruschetta

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.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 20 min

Servings: yields 24 pieces

Recipe By: Ellen Brown

From:  Great Year-Round Grilling in the Midwest
Used with permission of The Lyons Press

Chef Suggestions
The topping and the toast slices can be prepared up to 3 hours in advance and kept at room temperature.