Tuesday, August 9, 2011

Tomato and Feta bruschetta

Fresh and summery!

1 whole wheat baguette
olive oil
balsamic vinegar
2-3 ripe plum tomatoes
1 small purple onion
4 oz Feta cheese
2-3 cloves garlic
10 Kalamata olives
4-5 basil leaves

Dice tomatoes and onion. Mix and toss with olive oil and balsamic vinegar, salt to taste. Mix in basil chiffonade. Allow to sit at room temperature, stirring occasionally, for 30 minutes to an hour.

Slice the baguette and brush slices with olive oil on both sides. Dust with salt and toast in a preheated oven at 450F until golden brown.

Rub the baguette slices with garlic and Feta cheese. Top with tomato mix.

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