Tomato Bruschetta is one of the best ways to enjoy fresh, delicious and oh so tasty summer tomatoes. In Italian, Bruschetta, pronounced “Brusketta” means toasted bread. Usually rubbed with garlic and drizzled with extra virgin olive oil. The toppings are endless, but traditionally tomatoes are most common. In this recipe I keep it classic, but add crumbled feta cheese to give it a little extra something. I hope you enjoy it.
Tomato Bruschetta
One of the best ways to enjoy fresh, delicious summer tomatoes. I keep it classic, but add crumbled feta cheese to give it a little extra something.
Ingredients
- 1-2 Baguette, sliced
- 4 tomatoes, diced
- 2 garlic cloves, (1 whole & 1 minced)
- 2 tbsps Balsamic Vinegar
- 2 tbsps Extra Virgin Olive Oil
- 1/4 cup fresh basil, cut into long strips (aka: chiffonade)
- 1/4-1/2 cup Feta cheese, crumbled
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Preheat oven to 400 degrees.
1. Lay sliced bread out on a cookie sheet. Drizzle each piece of bread with a little oil on both sides.
2. Bake for 10 minutes until light golden brown. Remove from oven and let cool slightly.
3. Rub each slice of bread with the peeled garlic clove. Set aside bread until ready to use.
4. Using a medium size bowl, add diced tomatoes, minced garlic, balsamic vinegar, olive oil, basil and feta cheese, salt & pepper. Toss to combine.
5. Top toasted bread with tomatoes and enjoy! *If not planning to eat right away, consider leaving tomatoes in the bowl and having guests top there own bread to avoid soggy bread.
Notes
- This can be made a few hours in advance, but don't add the cheese until ready to eat because its not going in the refridgerator. Cover tomatoes with plastic wrap until ready to serve. Do not put into the refridgerator keep at room temperature. When ready to eat toss in cheese and stir to combine.
- If not planning to eat right away or it will be out as an appetizer at a party, consider leaving tomatoes in the bowl and having guests top there own bread to avoid soggy bread.
