Our fresh and simple tomato & feta bruschetta is the perfect appetizer for your next dinner party. Or add it to a big pot of cooked pasta as a delicious alternative to traditional sauce!
If there’s one thing we miss about our garden at this time of year, it is picking fresh tomatoes as they ripen. The flavour and texture are incomparable to what you find in a grocery store.
We used to grow a few different varieties of large, cherry and grape tomatoes and we would enjoy them toward the end of the summer and into the fall. We removed our garden this year to make some space for our girls to play in, but we can still find fresh local produce at the Saturday morning market in our town.
One of my favourite varieties of tomato to cook with is Roma. The reason I like them so much is that they are so versatile. They are dense and meaty and low on moisture and seeds. It’s the best tomato to use if you want to make sauce or paste. Their seeds are easy to remove and the low moisture means that they won’t release a lot of water once they have been seeded. This makes them ideal for bruschetta so that they don’t soak the bread.
I use them a lot when I’m making pasta rather than canned diced tomatoes. I’ve made this tomato and feta bruschetta recipe and mixed it into a big pot of cooked penne instead of putting it on a flatbread…and it is delicious. I’ve also put this mixture on baguette slices, homemade pizza’s and even scooped it up with some crackers as a dip!
So head to your local farmers market or stop at your favourite grocery store and pick up a few Roma tomatoes, garlic, basil, flatbread and try out our recipe. It’s perfect as a light summer dinner or you can serve it as an appetizer at your next get together, either way, we know you’ll love it.
- 2 Flatbread's/Naan's
- 3 tbsp extra virgin olive oil
- 5 Roma tomatoes, seeded and diced
- 3 cloves garlic, minced
- 1/2 cup red onion, diced
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh basil, chopped
- Salt and pepper to taste
Optional Balsamic Glaze
- 1 cup balsamic vinegar
- 1 tbsp brown sugar
- Pinch of salt
- In a medium bowl, add 2 tablespoons of olive oil, tomatoes, garlic, red onion, feta cheese, basil and salt and pepper and mix. Let marinate in the refrigerator for up to an hour.
- Preheat oven to 350°F.
- Brush each side of the flatbread/naan with olive oil and place on a baking sheet.
- Bake in the oven for 5-7 minutes or until the edges of the bread start to brown.
- At this point, you can either top the bread with the mixture and serve, or you can place the finished bruschetta back in the oven to heat up the mixture.
- For added flavour, drizzle a balsamic glaze over the top (see recipe below).
Optional Balsamic Glaze
- In a medium saucepan, combine the balsamic vinegar, brown sugar and salt and bring to a boil over medium-high heat.
- Reduce to medium-low heat and simmer for about 20 minutes, or until the glaze sticks to the back of a spoon.
If you're having company over, you can make the mixture the day before and store it overnight in the refrigerator in a tightly sealed container.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving:Calories: 93 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 3mg Sodium: 174mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 3g