Slow Roasted Tomato Bruschetta

I seem to have an abundance of cherry tomatoes this week.  I definitely slow roasted far more then i needed but they will taste great on basically everything I make the rest of the week.  I didn't keep track of any of the amounts so they will be estimated and you can adjust the amounts as needed.  I used the same roasted tomatoes as I used here.

Ingredients

Slow Roasted Tomatoes

1-2 tbsp Olive Oil

1 tsp oregano

1/2 tbsp Feta chesse

1/2 tbsp montery jack/cheddar cheese blend

French Bread Loaf, cut into thin slices (1/4-1/2 inch thick)

Preheat oven to 350F.  

Line the french bread slices on a pan.  Combine the olive oil and the oregano and sprinkle over each slice.  Evenly split the feta between the slices.  Top with 2-3 slices of roasted tomoatoes.  Sprinkle with the remaining cheese blend.

Bake at a 350F for 8-10 minutes until the cheese is melted and lightly crisp.  

A very simple dish to make once you have the slow roasted tomatoes already done.

Burgers

Burgers are probably one of my most favorite main dishes EVER. I plan on making my feta cheese burgers for labor day this weekend. Hopefully I'll remember to snap a picture.....

Stuffed Feta Burgers
1 lb ground beef, (best with 80/20)
Salt & Pepper to taste
1 tbsp worcestershire sauce
1/2 cup Feta cheese, crumbed (or fresh goat's cheese)
Grilled or fried onion rings (sweet onions work best)
ketchup, mustard, lettuce, tomato, etc
Hamburger buns

Sprinkle the salt & pepper and the worcestershire sauce over the ground beef. Form the ground beef into roughly 3 ounce patties. An ice cream scoop works well for this. Flatten the patties and in half the patties make an indentation in the middle. Equally divide the cheese among half the patties. Use the other half of patties to cover and seal the edges with your fingers. Refridgerate for 15 minutes. Grill untill desired doneness.

Makes 4.

If you prefer veggie burgers, here is a recipe for a bean burger that can be used with the above recipe:

1 cup dried Anasazi beans
1 tablespoon olive oil, plus more as needed
1/4 cup yellow onion, diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup carrots, diced
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 egg or egg substitute (a real egg works best for this)

Favorite Side Dish

I love potatoes; all 160+ varieties of potatoes. Potatoes are the ultimate food, originally from the Andes Mountain region in Peru. The Spanish recognized its value in that it has long term storage and can grown in many areas and has good nutritional value.

Lemon-Pepper Red Potatoes

6-8 red potatoes, quartered
1 tbsp butter, sweeter tasting butter is best
1 tbsp lemon-pepper seasoning
1/4 cup feta cheese

Boil 1 quart of water and add quartered potatoes. Cook until fork tender. Drain and return to pan. Add 1 tbsp of butter, 1 tbsp lemon-pepper, and 1/4 cup of feta cheese. Stir to combine. Cheese should melt slightly and the butter should melt completly. Serve and enjoy! The sweeter butter complements the tangy taste from the lemon-pepper. I don't add any salt to this dish because there is plenty of salt in the lemon-pepper and feta cheese. Adding addtional salt would make it taste like salt. If you have non-salt lemon-pepper seasoning then add 1/4-1/2 tsp of salt to the water as the potatoes boil.