Description
My family loves bruschetta, and there are times when we have eaten it almost nightly. It is so easy to prepare that I don’t even think of bruschetta as worthy of a recipe, but my children tell me otherwise and have asked that I write it up. After a friend of my daughter’s recently came over to our house specifically to learn how to make bruschetta, I am complying.
Ingredients
- 1-¼ pound Tomatoes, Chopped
- ⅓ cups Fresh Basil Leaves, Chiffonade, Or More As Desired
- 2 ounces, weight Crumbled Feta Cheese
- 1 Tablespoon Capers (optional)
- 4 Tablespoons Olive Oil
- 1 Tablespoon Balsamic Vinegar
- 1 pinch Crushed Red Pepper Flakes (optional)
- Salt And Pepper, to taste
- 1 loaf Unsliced Ciabatta Bread, Or Other Good Quality Bread
- 2 cloves Peeled Garlic
Preparation
Heat your oven’s broiler. Put tomatoes, basil, feta and capers in a small bowl. Toss with 3/4 of the olive oil and the balsamic vinegar. Season to taste with red pepper and salt and pepper. Set aside.
Slice a loaf of ciabatta bread in half horizontally so you have two large flat pieces. Cut these pieces into 2-3″ squares. Brush the squares of bread with the remaining olive oil, put them on a pan and pop it 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. Remove pan from oven. Rub the garlic cloves over the toast. Top bread with tomato mixture and serve.
