Bruschetta

Bruschetta tastes like sweet summer evenings to me. When I was growing up, this was a frequent dinner that we shared with family when it was so hot all that you craved was something light, fresh and delicious. It is very easy to enjoy on its own, as an appetizer, or sometimes I will add some pulled chicken to make it into more of a balanced summer meal.

This was one of the recipes that sparked my passion for food and for nutrition - I have so many fond memories of helping my dad make bruschetta and learning my way around the kitchen as we created together. For such a humble recipe, it packs a big flavour punch and will have you coming back for seconds… and maybe even thirds.

Ingredients:

• 1 large baguette

• 3-4 large, firm roma tomatoes

• 1 bunch of green onion

• Balsamic drizzle (I like the tondo gourmet balsamic glaze)

• 2 tbsp crumbled Feta (I will sometimes use sheep or goat)

• 6-7 large leaves of fresh basil

• Salt and pepper to taste

Directions:

• Preheat oven to 400 degrees

• Slice the baguette into 1-inch thick slices and place pieces lined up on a large baking sheet

• Wash and prep the green onion and roma tomatoes and chop into uniform sizes

• Roll basil leaves together and mince into small ribbons, then roughly chop

• Crumble feta and set aside

• Place all ingredients into a medium sized bowl, season with salt and pepper and mix together

• Use a fork or a spoon to place bruschetta mix onto the baguette slices and bake for 15 minutes

• Once your bruschetta is baked, remove from the oven, let cool for 5 minutes and drizzle with the balsamic glaze

• Serve and enjoy!