Nothing says summer quite like fresh tomatoes and basil! This twist on a classic bruschetta is the perfect addition to any meal.
- 1 pint cherry tomatoes, quartered
- 3 tbsp fresh basil, chopped
- 1 garlic clove, minced
- 1 1/2 tbsp olive oil
- 2 tbsp feta cheese
- 1 baguette, sliced
1. Mix all ingredients in a small bowl. Salt and pepper to taste and refrigerate for 15-30 minutes.
2. Spoon the bruschetta on top of each slice of toasted baguette and serve.
Add red chili flakes to spice it up or add diced cucumbers to make it more like a Greek/Italian fusion bruschetta.
You can make it 1 day ahead and keep it in the refrigerator.