5 ratings

Bruschetta with Feta

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

June 14, 2012

Jessica Chou

Staff Writer

Jessica Chou

Bruschetta with Feta

Bruschetta may normally get topped with mozzarella, but feta is a lighter alternative, plus easier to mix in.

See all appetizer recipes.

Click here to see Bountiful Basil Recipes.

Servings

359

Calories Per Serving

Deliver Ingredients

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.

Bruschetta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Bruschetta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Servings

359

Calories Per Serving

Servings

Total Fat

17g

26%

Sugar

N/A

Calories Per Serving

359

Saturated Fat

18%

Cholesterol

9mg

Protein

10g

20%

Carbs

43g

14%

Vitamin A

43µg

Vitamin B12

0.2µg

2.7%

Vitamin B6

0.2mg

9.4%

Vitamin C

10mg

17%

Vitamin E

2mg

12%

Vitamin K

18µg

22%

Calcium

98mg

10%

Fiber

11%

Folate (food)

56µg

N/A

Folate equivalent (total)

142µg

35%

Folic acid

50µg

N/A

Iron

3mg

19%

Magnesium

35mg

Monounsaturated

10g

N/A

Niacin (B3)

4mg

21%

Phosphorus

130mg

19%

Polyunsaturated

N/A

Potassium

268mg

Riboflavin (B2)

0.4mg

24.5%

Sodium

543mg

23%

Thiamin (B1)

0.6mg

38.3%

Zinc

1mg

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