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Dairy
Easy
20 Minutes
Diets 
This is the perfect summer bruschetta. The combination of fresh tomatoes, basil, and feta cheese mixed with Tuscanini’s new unfiltered olive oil and balsamic glaze bring this dish to the next level. Don’t forget the crunchy bread! For more great ideas, watch Just Make It!
1 loaf of French or Italian bread
8 (firm) Roma tomatoes
1 bunch fresh basil (properly checked)
5 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
feta cheese
Slice tomatoes in half lengthwise and scoop out the seeds. Dice the tomatoes and add to a bowl.
Chiffonade your washed and checked basil and add to the same bowl.
Add your garlic cubes, then salt and pepper to taste. Give the garlic a few minutes to defrost, then drizzle with a tablespoon of olive oil and toss together to evenly coat. Set aside while you prepare the bread.
Slice your bread about 1/2 inch thick on the bias. Heat a flat griddle pan or frying pan over medium heat. Drizzle olive oil on both sides of the bread.
Add bread to hot pan, toast until bread is crispy and browned, then flip and toast the other side.
Place your toasted slices on a serving plate, top with a spoonful of the tomato mixture, then sprinkle with the feta cheese and drizzle with your balsamic glaze. Serve immediately and enjoy!
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these are not normally good!!!! i make this every Sunday as a big breakfast and elo drools over it!
thanks! i love ur recipes