Recipe by
Katie Hyde

This Bruschetta is perfect for showcasing some ripe Iowa-grown tomatoes!

  • 12 to 14 Roma tomatoes
  • 1 to 2 cloves of garlic
  • ½ sm. Onion, chopped
  • Extra-virgin olive oil
  • A couple of splashes of balsamic vinegar
  • ¾ cup crumbled Feta cheese
  • 5 basil leaves
  • Salt
  • Pepper
  • Sliced sourdough or Italian loaf
Featured Iowa Ingredients
  1. Preheat oven to 400 degrees F. 
  2. Brush bread slices on both sides lightly with 1 Tablespoon oil and place on a large baking sheet. 
  3. Toast bread until golden, 5 to 10 minutes, turning halfway though.
  4. Slice each tomato in half.  Remove seeds and liquidy pulp.  
  5. Make several ¼ inch slice horizontally, then vertically to coarsely chop the tomatoes and put in bowl. 
  6. Finely chop or put garlic cloves through a press.  
  7. Add the chopped onion.  
  8. Drizzle olive oil on the vegetable mixture, enough to coat each piece.  
  9. Splash in a little balsamic vinegar and stir.  
  10. Add the Feta cheese.  
  11. Slice the basil into thin ribbons and add.  
  12. Salt and pepper to taste.  
  13. Pile on top of the oven-toasted bread slices.
  14.  Serve.

*You can make the tomato mixture ahead of time and let the flavors marinate to develop more fully.  Use a slotted spoon to lift out when topping the bruschetta so the bread doesn’t get soggy.

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