Bruschetta on a Ciabatta with Tomatoes, Fresh Basil and Feta

INGREDIENTS

• One roll of ciabatta or baguette
• ¼ olive oil
• 1 cup dry-farmed tomatoes, cored and chopped
• ½ cup basil, coarsely chopped
• Two cloves garlic, peeled and pressed or finely minced
• Two tablespoons red wine or white wine vinegar
• 2 ounces feta cheese
• Pepper, to taste

PREPARATION

1. Preheat oven to 350°F.
2. Cut the baguette into slices or cut ciabatta roll lengthwise
3. Brush bread with olive oil and place on a cookie sheet in the preheated oven for 10 minutes until gently toasted.
4. Remove from the oven and allow the bread to cool to room temperature (about 5 minutes).
5. Combine tomatoes, basil, garlic, and vinegar.
6. Crumble or chop the feta and add to the tomatoes.
7. When ready to serve, cut the bread into serving sizes (about 4–inch squares).
8. Use a slotted spoon to place tomato mixture onto the “toasts.”
9. Season with pepper to taste.
10. Consider adding 2 or 3 pitted kalamata olives to each bruschetta for added complexity!

Serves 5–6. Prep time, 10 minutes; cook time, 20 minutes.