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Zucchini Feta Bruschetta

1 large tomato, seeded and chopped
1 medium zucchini, finely chopped
4 green onions, thinly sliced
2 tablespoons minced fresh basil
4 to 6 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1 loaf (1 pound) unsliced Italian bread
1/4 to 1/3 cup butter, softened

In a large bowl, combine the tomato, zucchini, onions, basil and

Printed from tasteofhome.com Oct 11, 2008

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Zucchini Feta Bruschetta cont.

garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper.
Pour over tomato mixture and toss to coat. Stir in feta cheese. Cover
and refrigerate for at least 1 hour. Cut bread into 18 slices;
spread butter on both sides. In a large skillet or on a griddle,
toast bread on both sides or until lightly browned. Cut each slice in
half; use a slotted spoon to top each with tomato mixture.

Yield: 3 dozen.