June 14, 2012
/https://www.thedailymeal.com/sites/default/files/2015/01/21/jessbasilcrop.jpg "Bruschetta with Feta")
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.
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.