Zucchini Feta Bruschetta

By miss5elements

I make this bruschetta with tomatoes, zucchini, garlic and basil fresh from the garden," says Tootie Ann Webber of East Tawas, Michigan. "I took it to a family get-together, and everybody loved it."

Ingredients

• 1 large tomato, seeded and chopped
• 1 medium zucchini, finely chopped
• 4 green onions, thinly sliced
• 2 tablespoons minced fresh basil
• 4 to 6 garlic cloves, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup crumbled feta cheese
• 1 loaf (1 pound) unsliced Italian bread
• 1/4 to 1/3 cup butter, softened

Details

Servings 36
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour.

Cut bread into 18 slices; spread butter on both sides. In a large skillet or on a griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture. Yield: 3 dozen.