Crostini Salad

source: dish inspired by Cyrano's Restaurant. Tapenade from Epicurious.

Tapenade
1/4 cup olive oil
2 cups sliced onions
1/2 cup drained oil-packed sun-dried tomatoes, chopped
1/2 cup chopped pitted brine-cured black olives

a baguette
several tomatoes, or Balsamic Peppers
french feta cheese
additional oil

• Heat oil in a heavy large skillet over low heat. Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. Add tomatoes and olive. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. (Can be made one week ahead. Cover; chill. Bring to room temperature before using.)
   
• Slice the baguette into 1/2" thick slices, on the diagonal. Optional: Brush both sides with oil, and bake in an oven at 400F for 5-10 minutes, until lightly crisp.
   
• Top the bread slices with a 1/4" layer of tapenade, followed by a 1/4" slice of tomato, followed by a 1/4" slice of feta. Serve.
   
  All components, other than the toast, should be room temperature.

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