Greek Bruschetta

1 12 ounce can pitted kalamata olives, drained and sliced
1 14 ounce can artichokes, drained and chopped
8 ounces of grape tomatoes sliced in quarters
1/2 cup crumbled feta cheese
1/2 cup chopped parsley
3 tablespoons olive oil
1 tablespoon dried oregano
1 large clove garlic, crushed
2 tablespoons lemon juice
season to taste

Combine all ingredients together in a medium size mixing bowl.  Refrigerate until ready to serve.  Refrigerate any leftovers.

To toast the baguette:

1 whole Baguette, day old or more is best, cut into 1/2″ slices
2 tablespoons or more olive oil
Kosher salt

1) Preheat oven to 300’.
2) Slice stale bread into ½ ” slices. Using a pastry brush, coat both sides of the bread with olive oil. Season with a couple of pinches of kosher salt. Spread out over a large cookie sheet and bake for 15 minutes, give them a turn after about 8 minutes.  Remove from oven and allow to cool.
3)  When ready to serve, simply spoon the vegetables mixture over toasted baguette.  Serves 8-10.  Enjoy!