Bruschetta is one of those perfect foods. It is healthy, quick, versatile and inexpensive to make. It can be eaten as an appetizer or as an entire meal. It makes a great Meatless Monday meal to reduce your carbon footprint. I can't think of anything but good things when it comes to bruschetta.
Ingredients
- 1¼ pound tomatoes, chopped
- Handful of basil, chiffonade
- 2 ounces crumbled feta cheese
- 1 T capers (optional)
- 4 T olive oil, divided
- 1 T balsamic vinegar
- Salt and pepper to taste
- A pinch of crushed red pepper flakes (optional)
- 1 loaf of unsliced ciabatta bread, or other good quality bread
- 2 cloves of peeled garlic
Directions
- 1Heat broiler. Put tomatoes, basil, feta and capers in a small bowl. Toss with 3 T olive oil and balsamic vinegar. Season to taste.
- 2Slice a loaf of ciabatta bread in half horizontally so you have two large flat slabs. Cut these slabs into 2-3" squares. Brush with remaining olive oil and pop under the broiler for a couple minutes, taking care they do not burn. If they do, just pull them out and scrape off the blackened bits.
- 3Rub the garlic cloves over the toast. Top with tomato mixture and serve.
