This Tomato Feta Bruschetta is a flavor party in your mouth! An impressive appetizer that’s so easy. Every time I say the word bruschetta I can’t help but think about the time I was invited to the Betty Crocker kitchens to hang out and make a video with them back in 2010. It was my first time doing a video, first time doing anything. I honestly haven’t watched the video since then. I take that back. I watched it about 2 minutes ago. It’s cringe worthy. I do this squinty thing with my eyes. You can watch it here if you want to but save me the angst and just take my word for it.
In the video I was supposed to say the word bruschetta and we spent probably 15 minutes with the crew debating whether is was pronounced broo-SKET-tuh or broo-SHEH-tuh. Okay, I wasn’t actually debating. I was just standing there fighting the urge to run out of the room. I was scared out of my shorts and was watching the producer and another guy go back and forth like a tennis match giving their opinion on how it should be pronounced.
In the end, the producer said to say whatever I felt more comfortable with. I chose broo-SKET-tuh – which I’m 99% sure is the right pronunciation, and vowed that my video days were over. My son and I made this Tomato Feta Bruschetta and we loved it. A flavor party into your mouth. Salty feta, fresh basil, vibrant tomatoes, and garlic on a toasted baguette. We ended up drizzling ours with a reduced balsamic glaze – after I took a picture. It added just the right zing!
|Tomato Feta Bruschetta|| |
- ¼ cup butter, melted
- ¼ cup olive oil
- 1 baguette, sliced
- 1 package (4 ounces) crumbled feta cheese
- 3 garlic cloves, minced
- 2 tablespoons minced fresh basil (can substitute 2 teaspoons dried basil but fresh is better)
- 2 Roma tomatoes, seeded and chopped
- (optional) reduced balsamic glaze
- Preheat oven to 350°. In a small bowl, combine butter and oil; brush onto both sides of bread and sprinkle lightly with salt. Place on a baking sheet. Bake at 350° for 4-5 minutes or until lightly browned on top.
- Combine the feta cheese, garlic and basil; sprinkle over sliced baguettes. Top with tomato. Bake 4-6 minutes longer or until heated through. Drizzle with reduced balsamic glaze if desired. Serve warm.
Source: slightly adapted from Taste of Home. Used baguette instead of french bread used in the original recipe. Added more basil and tomato.