Feta and Kalamata Olive Bruschetta
To me, this is the ultimate comfort food-fresh tomato, crisp bread, basil weaving throughout, and the lingering garlic that guaranteed satisfaction. A light and satisfying appetizer perfect for a outdoor gathering, or a plate to yourself on any evening!
Equipment
- Kitchen knife
- Mixing bowl
- Broiler or Toaster Oven
- Saucepan
Ingredients
- 1.5 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 cup Cherry Tomatoes mixed variety adds a nice color for presentation
- 1 clove Garlic
- 1/8 cup Sliced Red Onion
- 6 leaves Fresh Basil more for garnish if desired
- 1/4 cup Kalamata Olives
- 2 tsp Feta Cheese
- 6 slices French Baguette Bread
- Salt and Pepper to taste
Instructions
- In saucepan, on low simmer, add balsamic vinegar until it starts to steam, but not simmer. Stir occasionally while preparing other ingredients. The goal is to reduce to consistency of about half the original amount.
- In broiler oven, lay slices of bread to allow them to toast, about 5 minutes.
- While vinegar is reducing and bread is toasting, in a mixing boil, combine chopped tomatoes, onions, minced garlic, sliced Kalamata olives, basil loosely chopped, and olive oil. Stir together to get all ingredients coated well.
- Add salt, pepper, and about 3/4 of the crumbled feta, stirring loosely until mixed. Taking bread out of toaster, layer with tomato mixture, garnishing with additional crumbled feta, chopped basil, and drizzles of the reduced balsamic vinegar.