Name: Bruschetta with Feta
Yield: 4
Ingredients: 1 beefsteak tomato, diced (about 2 cups); 5 large basil leaves, chopped; 1 clove garlic, minced; 1 teaspoon olive oil; 1/2 teaspoon balsamic vinegar; 1/2 teaspoon lemon juice; salt and pepper, to taste; 2-3 tablespoon feta cheese; 1 baguette or stirato, sliced on a bias; 3-4 tablespoon olive oil; crumbled feta, for garnish; small basil leaves, for garnish

Ingredients

For the topping

1 beefsteak tomato, diced (about 2 cups)
5 large basil leaves, chopped
1 clove garlic, minced
1 Teaspoon olive oil
1/2 Teaspoon balsamic vinegar
1/2 Teaspoon lemon juice
Salt and pepper, to taste
2-3 Tablespoons feta cheese

For the toasted bread

1 baguette or stirato, sliced on a bias
3-4 Tablespoons olive oil
Crumbled feta, for garnish
Small basil leaves, for garnish

Directions

For the topping

In a medium-sized bowl, mix together the tomatoes, basil, and garlic. Add the olive oil, balsamic vinegar, and lemon juice. Season with salt and pepper, to taste, and mix. Carefully toss in the feta cheese and set aside.

For the toasted bread

Brush olive oil on both sides of each slice of bread and toast until the edges are crisp. To assemble, use a fork to lift the tomato-basil mixture and place on top of toasted slices. Top with fresh, crumbled feta and small basil leaves to garnish.