I am part of a group of neighborhood women called ‘Gamin Gals’ – and we get together every other month at one woman’s house to play games, drink wine, snack and enjoy each others’ company. I’ve only been part of the group for about 8 months so it was my turn to host in may. I work during the day so I needed snacks that were each to do the night before and then put together ASAP when I got home.
This bruschetta is a little different as the tomatoes are marinated overnight and have shallots in the mix, then the tomatoes are placed on top of a whipped feta spread which can be used in the future for sandwiches, other types of bruschetta, on crackers w/ fruit, you name it – its just so yummy!
- 3 cups cherry tomatoes – halved
- 2 tbsp diced shallots
- 1 tbsp + 1 tsp minced garlic
- 1 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 4 tbsp fresh chopped basil leaves
- 6 ounces feta cheese
- 4 ounces softened cream cheese (I use low fat)
- 2 tbsp fresh lemon juice
- 1/2 cup EVOO
- 1 tbsp honey
- 1 french baguette sliced 1/2 inch thick – on the diagonal
- fresh ground pepper
- Balsamic drizzle (optional)
- In a food processor, mix feta, cream cheese, EVOO, honey, lemon juice, 1 tsp fresh ground pepper. Pulse until smooth. Set in fridge until ready to prepare the bruschetta.
- The night before (or at least 2 hours before) mix the tomatoes, shallots, garlic, both types of vinegar, 3 tbsp of the basil, 1/2 tsp salt and 1 tsp pepper – in a dish with a tight lid.
- Shake the dish gently for about 15 seconds to cover all the tomatoes evenly. Refrigerate overnight if possible.
- Before assembling the bruschetta, toast the baguette slices in a 350 degree oven for about 5 minutes, turning to broil low for about 2 minutes until the tops are crispy but the bread is still soft. Pull from oven and set aside to cool.
- Once bread has cooled, spread a thick layer of feta spread over each of the baguette slices.
- On top of the feta covered bread — spread spoonfuls of the marinated tomatoes.
- At the end top by sprinkling the remaining 1 tbsp of basil on top.
- I also drizzle with a bit of balsamic reduction that I usually have on hand.