Tomato Feta Bruschetta

Our sister-in-law brought some beautiful red, orange and yellow tomatoes from their community garden to our parents’ house last week. So we decided to make an easy appetizer that’s perfect for a summer night – tomato feta bruschetta.

This bruschetta is so colorful, fresh and definitely screams summer. We love making apps with summer tomatoes, like this tomato tart we made at our parents’ last summer.

Read more for the Tomato Feta Bruschetta recipe.

Tomato Feta Bruschetta Recipe

3-4 red, orange and yellow tomatoes

½ block of feta cheese

4 T olive oil

loaf of crunchy bread

bunch of basil

1/2 cup balsamic vinegar

1/2 T brown sugar

Chop tomatoes and place in bowl. Place feta cheese and 4 T olive oil, along with a dash of sea salt in a separate bowl. Mash up  the feta, oil and salt until spreadable.

Slice bread into thin slices and toast in oven.

While bread is toasting, make your balsamic glaze. In a small sauce pan, combine the balsamic vinegar and brown sugar. Bring to boil. Then reduce heat to med/low and simmer for 20 minutes. Sauce will thicken as it cools.

Once bread is toasted, remove from oven, let cool for a few minutes, then spread feta on top of each slice. Then cover with tomato mixture and top with chopped basil and drizzle balsamic glaze. Serve immediately.

Photos by Melissa Fenlon.