‘Great Sauces Transform Good Food into Gourmet’
Feta makes it pop
Bruschetta, pronounced brus ke’ ta, traditionally consists of diced tomatoes and basil served on grilled or toasted baguette slices. This version visually pops with white feta cheese and red tomatoes. But credit for the seasoning goes to Canvender’s Greek Seasoning. It’s a secret blend of spices from the unlikely state of Arkansas. It works for me. Although not really a dip, I served it at my Feta Dips and Chips event and everyone loved it.
I love a large platter of Feta Bruschetta and a basket of toasty baguette slices served as a side with a creamy pasta dish like Chicken Alfredo Campanelle. The fresh juicy tomatoes and salty crumbled feta add texture and rich Italian colors to the menu. It’s also an easy appetizer.
Recipe: Feta Bruschetta
Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy
- 1/3 cup olive oil
- 5 Roma tomatoes, seeded and diced
- 4 green onions, thinly sliced
- 8 oz feta cheese, crumbled
- 2 tsp Cavender’s Greek Seasoning
- 2 baguettes, sliced thin
4 Grill or toast the baguette slices. Place in a basket and serve with bruschetta. Spoon tomatoes and feta on baguette slices.
Feta is more moist when purchased in a block rather than pre-crumbled.
Serve as a appetizer or starter for a Mediterranean dinner.
Serve on a party buffet.
- Exchange Roma for salad tomatoes.
Inspiration – Clover’s Lane
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 17, 2013