This is seriously not like any bruschetta you’ve tried before, but don’t take my word for it, try it yourself. This only takes about 10 minutes to put together and is the perfect appetizer to set the stage for dinner.
Simmering the tomatoes in the herbs and white balsamic really infuses all of the flavors. Spreading whipped feta on the bread creates a soft base catching all of tomatoes and mellowing out the brightness of the vinegar.
Ingredients:
Directions:
Preheat an oven to 400°.
Combine the ricotta and feta in the bowl of a small food processor and process until completely smooth. Season with fresh cracked pepper to taste.
Place French bread slices on a baking sheet and drizzle with olive oil. Bake in the preheated oven for 7-8 minutes until lightly toasted.
Heat a drizzle of olive oil in a skillet over medium low heat. Add in the garlic and sauté for a few seconds then toss in the tomatoes, vinegar, thyme, and basil and simmer gently for about 5 minutes until the tomatoes have soften but not lost their shape and the vinegar has reduced. Season with salt and pepper to taste.
To assemble spread a generous amount of the whipped feta on a slice of the toasted French bread and top with the warmed tomatoes.
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