Tomato-Feta Bruschetta

Tomato-Feta Bruschetta

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cloves garlic

  • tsp. pepper

  • ¼

    c. extra virgin olive oil

  • 2

    Baguette loaves, cut into ½ in. diagonal slices

  • 4-5

    Roma tomatoes-salted and diced

  • 3-4

    tsp. balsalmic vinegar

  • ½

    cup fresh basil, stems discarded, leaves chopped

  • 8

    ounces tomato/basil Feta cheese

  • ¼

    tsp. salt

  • Penzey Pasta Sprinkle

  • Parmesan cheese optional


Preheat oven to 425 degess. Mix tomatoes, vinegar, basil, salt and 1 tsp olive oil. Set aside. Mix oil, garlic and pepper. Brush bread slices with oil. Bake bread slices 3-5 minutes. If there is oil remaining-add to tomato mixture Top bread with mix. Serve warm. Top with parmesan cheese and Penzey Pasta Sprinkle.


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