Tomato, Basil and Feta Bruschetta and Minus 8 Vinegar
Prep time: 8 mins Cook time: 2 mins Total time: 10 mins
Serves: 2-4 servings
Bruschetta is one of those perfect foods. It is healthy, quick, versatile and inexpensive to make. It can be eaten as an appetizer or as an entire meal. It makes a great Meatless Monday meal to reduce your carbon footprint. I can't think of anything but good things when it comes to bruschetta.
1¼ pound tomatoes, chopped
Handful of basil, chiffonade
2 ounces crumbled feta cheese
1 T capers (optional)
4 T olive oil, divided
1 T Minus 8 vinegar
Salt and pepper to taste
A pinch of crushed red pepper flakes (optional)
1 loaf of unsliced ciabatta bread, or other good quality bread
2 cloves of peeled garlic
Heat broiler. Put tomatoes, basil, feta and capers in a small bowl. Toss with 3 T olive oil and Minus 8 vinegar. Season to taste.
Slice a loaf of ciabatta bread in half horizontally so you have two large flat slabs. Cut these slabs into 2-3" squares. Brush with remaining olive oil and pop 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.Rub the garlic cloves over the toast. Top with tomato mixture and serve.