Tomato Feta and Olive Bruschetta
From unswissmiss 18 years ago
- - to make
- Serves 4
The bright acidity of ripe tomatoes should nicely cut the saltiness of the feta and olives, but if not, add a teaspoon of white wine vinegar to the mix.
Ingredients
- 4 oz feta cheese, cut into small cubes shopping list
- 2 ripe tomatoes, diced shopping list
- 1/4 C pitted olives, halved shopping list
- 1/4 C fresh oregano or shredded basil shopping list
- 1 Tbsp olive oil + additional for bread shopping list
- salt and pepper shopping list
- 4 thick slices of crusty, rustic-style bread shopping list
How to make it
- Toss all ingredients except for the bread together. Set aside.
- Brush the bread slices with olive oil.
- Grill the bread, or if no grill is available, lightly toast it.
- Spoon the tomato mixture over the bread and serve warm.
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