- Finely dice the onions and tomatoes, and add them to a large bowl.
- Use your fingers to crumble the feta cheese over the onion and tomato mixture.
- Next, tear or chiffonade (see video) the basil and sprinkle into the bowl.
- Add the balsamic vinegar, olive oil, salt and pepper, before mixing everything together with a spoon.
- Cover the bowl with cling film and chill for at least an hour to allow the flavours to marinade together.
- When you are almost ready to serve your Tomato and Feta Bruschetta, use a sharp serrated knife to slice the ciabatta into generous one inchslices.
- Place the ciabatta slices onto a baking tray and grill until toasted.
- Remove the tray from the oven, turn the bread and spread the non-grilled side with garlic butter.
- Place back under the grill and toast until the butter has melted and the bread is golden brown.
- Place two slices of bread onto each plate and top with a generous spoonful of the feta, tomato and onion mixture.
- Serve immediately.
Originating in Italy back in the 15th century, bruschetta is traditionally served as an antipasto (or starter) at the start of a formal meal. Making use of seasonal ingredients and complimentary flavours, it can form a delicious part of a larger spread or makes for a fabulous snack all on its own.
Why not have a go at Mr Baker’s super simple recipe and serve it up at your next barbecue?