Description
Recipe for bruschetta bread with roma tomatoes, garlic, onion, lemon juice and olive oil, topped with feta and oregano.
Ingredients
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 French baguette
Instructions
- Make the bruschetta mixture by mixing tomatoes, onion, garlic, oil, lemon juice and salt in a bowl. Marinate the mixture in the fridge for 30-45 minutes.
- Cut the baguette in 1/2 inch slices on a diagonal. Toast them in a 425F oven for about 6-8 minutes. The baguette slices should begin to brown and feel crisp and toasty to the touch.
- Top each baguette slice with a spoonful of bruschetta mixture. Sprinkle with feta cheese and fresh oregano.
- Prep Time: 45 mins
- Cook Time: 8 mins