Basil & Tomato Feta Bruschetta |
| Name: |
Sonja Lloyd |
| Base: |
Army War College |
| Recipe: |
1 loaf (1 lb.) French bread, cut into 36 slices
2 Tbsp. oil
1 lb. plum tomatoes, chopped (about 2-1/2 cups)
1 pkg. (4 oz.) Crumbled Feta Cheese with Basil & Tomato, finely chopped
1/2 cup finely chopped red onions
3 Tbsp. chopped fresh parsley
1 Tbsp. chopped pitted ripe olives
1/4 tsp. pepper
PREHEAT broiler. Place bread on baking sheet. Broil 2 to 3 min. on each side or until lightly toasted on both sides. Brush 1 side of each toast slice with 1 Tbsp. oil.
MEANWHILE, mix tomatoes, 1 Tbsp. remaining oil, the cheese, onions, parsley, olives and pepper.
SPOON about 2 tsp. of the tomato mixture onto each toast slice just before serving.
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