My Mom’s favourite. Something about the acidity of the tomatoes along with the sweet basil and the salty feta all upon a crunchy piece of french bread says yum to her. To the rest of the house, this simple but delicious dish has become a favourite. With us having company over this weekend and only having a few tablespoons of the french onion dip left, it was time to harvest some tomatoes and get marinating.
Not only is this a wonderful way of using those ripe tomatoes you have, if they are over ripened they can also be thrown into this dish. There is no specific tomato to use either, so whatever is readily available will work – which is great because there hasn’t been much sun on my tomatoes recently and my Roma’s aren’t liking it. The cherry tomatoes on the other hand don’t seem to mind.
If you’re lucky enough to have sweet pungent basil in your garden, this is a great way to use it up. AND If you’re looking for something interesting to do, grab an olive oil pourer with a spout and chop some fresh herbs into it, add some olive oil and now you have herb infused oils for cooking, pasta sauces, and all other goodies.
1 lB of Tomatoes
1 Tsp of Salt
1/4 Cup of Olive Oil
1/4 Cup of Fresh Chopped Basil
3 Cloves of Garlic Confit
1 Tbsp of Balsamic Vinegar
Preheat the oven to 400F
Combine all your ingredients except the feta and let marinate for at least an hour.
Slice your bread, top with your bruschetta mixture and sprinkle crumbled feta on top.
Bake until bread is firm and feta is browned.