Feta Bruschetta

[This was so good the first try and was eaten up very quickly that I didn’t take a picture]

My daughter and I tried a bruschetta at a franchised restaurant one day and absolutely fell in love with it. It is a meal on its own. We dissected the recipe and she made it first and I made it two days later. It can feed 4-5 people as a full meal!


2 medium tomatoes, diced
3/4 small red onion, diced
1 tbsp dried basil
250 g feta cheese, crumbled (you will probably not use the whole amount)
garlic or donair sauce for drizzling
balsamic reduction for drizzling
1 baguette


Combine tomatoes, onion and basil in a small bowl.
Slice baguette in a slanted fashion into about 16 or more pieces. [The best baguettes will have loads of air pockets and a sticky consistency].
Place baguette pieces onto a cookie sheet lined with parchment paper.
Spread tomato/onion mixture proportionately on each of the bread pieces.
Turn oven to 350 degrees F (do not preheat) and place bread in oven for 10-15 minutes. Usually, just long enough for oven to heat to 350. The bread will get crispy and the tomatoes and onions warm.
Remove from oven.
Drizzle balsamic reduction and garlic or donair sauce over each slice, sparingly.
LOAD the crumbled feta cheese on top and serve immediately.




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