Sunday, December 21, 2014

Feta Bruschetta

What's not to love about this fresh and tasty appetizer? It's the perfect finger food to serve at parties and is a fabulous way to jazz up the usual french bread side dish with meals. I'm a little picky with my bruschetta, I like to keep it simple. And this right here is perfect, simple, light and bursting with flavor.


3-4 roma tomatoes, diced
8 fresh basil leaves, chopped, or ½ Tbs dried basil
¼ C olive oil
2 tsp balsamic vinegar
2 cloves garlic, minced
¼ C crumbled feta
Salt to taste
¼ C shredded parmesean
8-10 slices sour dough or baguette, each about ½ in thick
*my sweet friend, Ali in Switzerland passed along the tip to brush olive oil mixed with coarse salt or dried herbs on the bread before toasting to bring the bruschetta to a whole new level. I love that idea and will definitely be trying it next time- you should too!

Preheat oven on broil. In a bowl, combine tomatoes, basil, olive oil, balsamic vinegar, feta, garlic and salt. Place the bread on a cookie sheet and broil, until lightly toasted, about 2 min. Remove from oven, flip each slice over then spoon on tomatoes and sprinkle with parmesean. Return to oven for 2 min or until tomatoes are warm.

*Source: Tiffany Munns

 
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