Warm Tomato and Feta Bruschetta by Angela
This is my favorite crowd-pleasing recipe that I make for potlucks and parties. I started with a simple “tomato and olive oil on bread” bruschetta recipe I found online and tweaked it to my liking (I had a major love affair with feta when I created it LOL).
-1 French bread baguette, sliced into ½” thick slices
-Pam Olive Oil Cooking Spray
-1 can Hunt’s Basil, Garlic and Oregano diced tomatoes, drained and lightly rinsed
-1 small sweet Vidalia onion, diced
-1 4 oz package Basil & Sun-Dried Tomato Crumbled Feta
-1/4 cup Pesto (recipe below)
– Parmesan Cheese, freshly grated (optional)
-2 cups fresh basil, packed
-2 large garlic cloves
-1 cup Wesson Canola Oil
-1/2 cup Pine Nuts, toasted
-3/4 cups freshly grated parmesan cheese
1.Create Pesto by combining ingredients in a food processor and blending until smooth. Store tightly sealed in refrigerator overnight for the flavors to develop.
2.Preheat oven to 375.
3.Spray one side of each baguette slice with Pam Olive Oil Spray and place in oven until lightly toasted (about 5 minutes).
4.Meanwhile, in a medium bowl, combine tomatoes, onion, feta and pesto.
5.Spoon mixture onto bread slices and top with parmesan cheese. Return to oven for 7-10 minutes until toppings are heated through. Serve immediately.
FYIs: You can adjust the amount of Pesto used to your liking. Also, regular feta works well, as does Hunt’s diced tomatoes with sweet onions and Hunt’s diced tomatoes with garlic. For a quicker version with a tangy taste, sub 1/3 cup of Italian dressing for the pesto. And last but not least, it’s also amazing on sour dough.