Sourdough with Baked Garlic Feta and Tomato Bruschetta

Bruschetta is one of those classics that just reminds me of warmer days ahead. It’s just a couple simple ingredients tossed together, spooned on top of a baked garlic feta, placed on warm or toasted bread. Simple yet elevated and hard to beat.

Ingredients

Baked Feta

• 2-4 slices sourdough, homemade or store bought
• 1 block feta
• 2 garlic cloves
• 2 tbsp. olive oil
• cracked black pepper

Tomato Bruschetta

• 1 cup tomatoes, medium diced
• 2 garlic cloves, peeled and minced
• 1/4 cup red onion
• 2 tsp. red wine vinegar
• pinch of red chili flakes
• 1 tbsp. basil, minced
• 2 tbsp. olive oil
• salt and cracked black pepper

Reduced Balsamic

• 3/4 cup balsamic vinegar
• 1/4 cup honey

Starting with the feta, preheat the oven to 425 degrees.

Place the block of feta in a small saute pan along with the garlic cloves, drizzle on the olive oil and season with black pepper. Place in the oven to bake for about 15 minutes or until golden and softened.

For the bruschetta, in a small bowl combine together the tomatoes, garlic, red onion, red wine vinegar, chili flakes. Toss together and then add in the basil, olive oil and season with salt and cracked black pepper. Toss it all together. Set aside.

For the balsamic reduction, in a small sauce pan add the balsamic vinegar and honey. Place over medium low heat and let it reduce for about 8-10 minutes until it just coats the back of a spoon, and you can run your finger through it on the spoon without it coming together.

To assemble, on a slice of sourdough spread the baked feta over the top. Then spoon on the tomato bruschetta and drizzle on the balsamic reduction. Garnish with more basil leaves. Enjoy!