Sweet Feta Bruschetta is something my family can’t get enough of. Most of the time I have to double or triple this recipe. It tastes fresh and the mix of textures is amazing. It was the first recipe that came to mind during my interview with country music artist Payton Taylor. Family is important to both of us. So I decided to share one of my family’s favorite recipes. Check out our full interview with our newest member to the Southern Fellow family Ms. Payton Taylor by clicking here.
Sweet Feta Bruschetta
- ½ loaf crusty french bread sliced ½ inch thick
- 2 cups freshly diced tomatoes
- ¾ cup chopped basil leaves
- 1 cup feta crumbled
- 1 head roasted garlic
- 1 cup good balsamic vinegar
- ¼ tsp salt
- ½ cup olive oil
- Salt and pepper
- You can do this on your grill. Simply cut the head of garlic horizontally in half, place on a piece of foil, season with salt and then drizzle with olive oil. Seal the foil and cook for about 10-15 minutes. The garlic should be very fragrant. Remove it from the grill and let cool. Squeeze the garlic out from the skin and use a knife to smooth it out until it looks like a paste. Reserve it for later.
- Place the balsamic vinegar in a heavy bottom pot over medium heat. Let it simmer until reduced by half. It should easily cover the back of a spoon completely. Remove from heat and let cool.
- Place a fine colander over a bowl. Add the diced tomatoes to the colander. Toss the tomatoes with the ¼ tsp of salt. Cover and let sit in the refrigerator for at least an hour. Discard the liquid and reserve the diced tomatoes.
- While your tomatoes are in the fridge drizzle the slices of bread with olive oil and season with salt and pepper. Grill both sides until they have a nice char on both sides. Remove from the grill.
- In a bowl combine the tomatoes, feta, basil and roasted garlic paste. Season to taste with salt and pepper.
- Place a tablespoon of the tomatoes on each slice of grilled bread and then drizzle with the balsamic reduction.