This bruschetta with tomato, basil and fetta wasn’t the original recipe I had chosen to premiere on my blog. Whipping up lunch on this New Years Day holiday I realised that this particular recipe had everything I was looking for – it’s delicious and one of my favourite meals, it’s quick to prepare with simple, fresh ingredients and it’s beautifully colourful to photograph.
So I whipped out my camera quicker than you can say “brusketta” and took photographs for my first ever recipe post!
Bruschetta with tomato, basil & fetta
5-6 ripe tomatoes
1 small red onion
6-8 large basil leaves
2 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
1-2 garlic gloves, peeled & chopped in half
Pre-packaged bruschetta slices or thinly sliced baguette
Salt & pepper to taste
Crumbled fetta to taste
Roughly chop tomatoes into small cubes and place in a colander or strainer over a bowl to allow excess tomato juice to drain while you prepare the other ingredients.
Finely chop red onion and basil. Drain tomato juice and add tomato pieces to dry bowl with onion, basil, olive oil and balsamic vinegar. Stir gently to combine.
Lightly toast bruschetta slices and rub with peeled garlic clove while warm. Pile tomato mixture high on bruschetta slices (you may want to tip the spoon to drain a little of the juice). Sprinkle with salt, pepper and crumbled fetta to taste. Serve immediately otherwise you’ll have soggy bread!
Serves: 3-4 for a generous lunch
PS. I used my favourite Tasmanian Fetta for this recipe and thanks to Google I now know that only cheeses produced in the traditional way from certain areas of Greece can be referred to as ‘feta’. So it has been spelt as ‘fetta’ instead of ‘feta’ throughout the recipe.