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Zucchini Feta Bruschetta
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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 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |