Tomato Feta Bruschetta

This quick and easy little dip has become a real staple at all our family gatherings. When you get perfectly ripe tomatoes and combine with the salty brine of feta and the sweet tanginess of the balsamic its perfection!

Ingredients

• 2 cups Roma tomatoes, seeded, medium diced
• 3 scallions, sliced
• 2 tbsp. fresh basil, minced
• 2 garlic cloves, minced
• 1 tbsp. balsamic vinegar
• 2 ½ tbsp. extra virgin olive oil
• Pinch red pepper flakes
• 1 cup fresh feta, cubed or crumbled
• Salt and black pepper
• 1 baguette, sliced

Directions

Preheat the oven to 375 degrees F. Take the baguette slices and lay them flat on a sheet pan. Drizzle the tops with a little olive oil and salt and pepper. Bake for 8-10 minutes until slightly golden.

Meanwhile in a large bowl mix all other ingredients together until a chunky salsa like consistency and fully mixed.  Add the feta last if you’re keeping it in cubes so it doesn’t break apart.

After the bread has come out of the oven spoon a little bit onto each and serve immediately.