Insanely Simple Bruschetta Recipe
We’re doing a little something different today on Food in the Fox. Instead of featuring one of the many fine restaurants we have here in the Fox Valley, we’re taking a look at some homemade feta and tomato bruschetta. Much to the ‘delight’ of my fellow Food in the Fox contributor Melissa, I take every opportunity available to mention that my homemade bruschetta is superior in every way to any that I’ve had in a restaurant to date. It’s tasty, eminently simple, and inexpensive to make.
Simple Bruschetta Ingredients
I’m not an ingredient snob and I never follow directions. I buy what I like and I cook based on taste and I don’t even remember the last time I went by a recipe word for word. So, that’s kind of what you’re going to get here; general guidelines. Everything you seen here comes straight from Walmart. The whole spread costs about $6 or $7 to make and easily creates a meal for two.
- 1 Loaf of Fresh Italian or French Bread
- 4 Oz. Feta Cheese (Treasure Cave Crumbled Feta Cheese)
- 2 Oz. Chopped Garlic (Christopher Ranch Organic Chopped Garlic)
- Extra Virgin Olive Oil as Needed
- 5 Roma Tomatoes, Cubed
- Pepper, Cilantro, Parmesan Cheese, to Taste
Bruschetta Preparation Steps
Preparing the Bread - Preheat the oven to 400 degrees and coat a shallow baking pan with olive oil. A cookie sheet will do if you do not have a shallow baking pan. Slice the bread to any desired thickness. I typically try to aim for 1/2″ to 3/4″, which is thin enough to stuff in my face without much trouble but also thick enough to support a hearty helping of tomatoes and feta. Mix about half of the garlic with some olive oil and brush it onto one side of the bread. Place the bread oiled side up on the baking pan and toss it in the oven. By the time you are done preparing the rest of the ingredients the bread should be taking on a golden brown hue.
Tomato and Feta Topping - You can now mix the rest of the ingredients into a mixing bowl. For the tomatoes, you can either blanch them and remove the skins or you can just cut them up into cubes and toss them into the mix. If you don’t mind the tomato skin texture, it’s quicker and easier to just cube them up. If you do blanch, don’t leave them in the water too long or they’ll get mushy. Toss the cubed tomatoes into the bowl along with a coating of olive oil, some additional garlic, and the feta cheese.
Assembly - Pull the bread out of the oven when it’s light golden brown and scoop your feta, tomato, garlic, and olive oil blend onto the slices. If you would like, you can top it all to taste with pepper, cilantro, parmesan cheese, or Skittles as far as I care. Whatever does it for you is fine with me!
That’s all there is to it!