Need a perfect thing to do with all those tomatoes ripening on the vine? Here is a tasty twist on the out of this world Bruschetta we had all over while traveling through Italy. It pairs with…well just about any wine!
- 3 large tomatoes diced
- 2 cloves garlic crushed
- 10 basil leaves chopped
- 1/3 cup crumbled feta cheese
- salt to taste
- 3 T olive oil
- Slice baguette into thin 1/2 inch slices, drizzle with olive oil and toast lightly on a baking sheet in the oven or grill.
- In a bowl mix tomato, garlic, basil, olive oil, feta and salt to taste.
- Spoon bruschetta mixture on toasts one at a time when ready to eat. (Do not let the bruschetta sit on toasts or they will get soggy)