Description
A delightful bruschetta bread featuring roma tomatoes, garlic, and onion, marinated with lemon juice and olive oil, and topped with crumbled feta and fresh oregano.
Ingredients
Units
Scale
- 5 roma/plum tomatoes, diced
- 1/4 sweet onion, minced
- 2 garlic cloves, minced
- 1/4 cup (59 ml) olive oil
- 1 lemon, juiced
- 1 tsp (5 ml) salt
- 1 cup (225 ml) crumbled feta
- 2 tbsp (30 ml) fresh oregano, minced
- 1 baguette, sliced into 1/2 inch slices
Instructions
- In a bowl, combine the diced tomatoes, minced onion, minced garlic, olive oil, lemon juice, and salt. Stir well to mix all the ingredients.
- Cover the bowl and let the mixture marinate in the refrigerator for 30-45 minutes to allow the flavors to meld.
- Preheat your oven to 400°F (200°C).
- Slice the baguette into 1/2 inch slices on a diagonal.
- Place the baguette slices on a baking sheet and toast them in the oven for about 8 minutes, or until they are golden brown and crispy.
- Remove the toasted baguette slices from the oven and let them cool slightly.
- Spoon the marinated tomato mixture onto each slice of toasted baguette.
- Top each bruschetta with crumbled feta cheese and a sprinkle of fresh oregano.
- Serve immediately as an appetizer or a light snack.
Notes
For best results, use ripe roma tomatoes for a sweeter flavor. If you prefer, you can substitute goat cheese for feta. The bruschetta mixture can be made a few hours in advance and kept in the fridge. Serve the bruschetta immediately after assembling to keep the bread crisp.
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 16
- Carbohydrates: 22
- Fiber: 2
- Protein: 6
- Cholesterol: 25