Basil and Tomato-Feta Bruschetta Recipe


Nutrition

Cal/Serving: 46
Daily Value: 2%
Servings: 36

Low-Sodium
Low-Fat-Abs, Sugar-Conscious, Kidney-Friendly
Fat1g2%
Saturated0g1%
Trans0g0%
Carbs8g3%
Fiber0g2%
Sugars1g0%
Protein2g3%
Sodium67mg3%
Calcium8mg1%
Magnesium5mg1%
Potassium48mg1%
Iron1mg3%
Zinc0mg1%
Phosphorus18mg3%
Vitamin A109IU2%
Vitamin C2mg3%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg2%
Niacin (B3)1mg3%
Vitamin B60mg1%
Folic Acid (B9)21µg5%
Vitamin E0mg1%
Vitamin K2µg3%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Basil and Tomato-Feta Bruschetta
ATHENOS

Got the tomatoes. Got the basil. Check and check. But news flash—we think bruschetta is betta with feta. Check it out and see if you agree.

Prepare using your favorite variety of ATHENOS Crumbled Feta Cheese

INGREDIENTS

  • 1 16-ounce French bread baguette, cut into 36 slices
  • 2 tablespoons oil, divided
  • 7 plum tomatoes, chopped
  • 1 4-ounce package ATHENOS Traditional Crumbled Feta Cheese
  • 1/2 cup finely chopped red onions
  • 2 tablespoons chopped basil
  • 1 tablespoon chopped black olives
  • 1/4 teaspoon pepper

DIRECTIONS

Heat broiler. Broil bread slices 2 to 3 minutes. on each side or until lightly toasted on both sides. Brush evenly with 1 tablespoon oil. Combine remaining ingredients with remaining oil. Spoon onto toast slices just before serving.

Recipe Details

Servings: 36

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