BRUSCHETTA WITH FETA (SALLYE)
We must have made tons of the stuff when my daughter had her catering business.
1loaf of italian or sourdough bread
10 largeroma tomatoes
1 mediumsweet onion
2 largesprigs fresh basil
8 ozfeta cheese, crumbled
3 Tbspolive oil, divided
2 Tbspbalsamic vinegar
·grated parmesan cheese
How to Make BRUSCHETTA WITH FETA (SALLYE)
- NOTE: PLEASE READ INSTRUCTIONS COMPLETELY BEFORE YOU BEGIN.
Preheat oven to 300ºF
In medium mixing bowl, whisk 1 tablespoon of oil and balsamic mix together until fused and set aside
Cut bread loaf into 1" thick slices horizantally on the diagonal (similar to julienne cut)
Place bread slices in single layer on baking sheet lined with parchment paper
Use remaining 2 tablespoons olive oil to brush both sides of bread slices. If you have any oil left, blend it into oil/vinegar mixture
Sprinkle grated parmesan lightly over bread slices
- NOTE: For this recipe, it is necessary to use all fresh produce!!!
Cut tomatoes into halves
Peel and cut garlic cloves in half
Peel and cut onion into quarters
Remove stems from basil (use only leaves)
Place all these items in food processor and lightly pulse until just coarsely chunky (DO NOT OVERPROCESS)
Use slotted spoon to transfer to mixing bowl with oil/vinegar mixture and toss gently until veggies are well coated
Reason for using slotted spoon is so your mixture won't be too juicy
- Place bread slices in preheated oven and toast for 5 minutes. Do not overtoast or bread will be hard
Remove from oven and arrange slices on serving platter in single layer
Spoon 1 to 2 tablespoon of bruschetta mixture onto each slice, then sprinkle with crumbled feta cheese
- ALTERNATE METHOD OF PRESENTATION:
Place bread slices in decorative basket lined with linen cloth.
Cover bread with cloth to keep warm (If you have a warming stone to set in the bottom of basket underneath cloth, that's even better)
Place bruschetta mix in serving bowl with spoon
Place crumbled feta cheese in separate serving bowl with spoon
Let each guest perpare their own slice(s).