Feta Bruschetta with Balsamic Glaze
Feta Bruschetta with Balsamic Glaze is the perfect starter to your family dinner. Super quick, easy and most importantly - crazy delicious!!
Servings: 8 Pieces
- 1 loaf Ciabatta, divided into 8
- 9oz / 250g Tomatoes, finely diced
- 2/3 cup / 100g Feta, crumbled
- 1 small Red Onion, finely diced (optional)
- 1 handful Fresh Basil, finely diced
- 2 tbsp Balsamic Glaze
- 1 clove of Garlic, peeled
- Salt & Pepper, to taste
- Olive Oil
In a bowl, combine your Tomatoes, Onion, Feta, Basil, a good glug of Olive Oil and Seasoning to taste. Place to one side.
Drizzle your Ciabatta in a little oil, then place your on the griddle pan over high heat. Fry for a minute or so each side until grill marks form.
Lightly rub your garlic across one side of each of your Ciabatta slices.
Top your Ciabatta with the Bruschetta mix and drizzle over your Balsamic Glaze.
a) Balsamic Glaze - Check out my Homemade Balsamic Glaze!
b) Other types of Bread to use - Essentially any Italian bread to have a coarse/rough texture when sliced. Tuscan or Pugliese bread are traditionally used. A sourdough also works great.
c) What type of Feta to use - In terms of what Feta to use, a traditional Greek works great because it's slightly firmer than say Danish Feta, which turns slightly creamy when mixed with the other Bruschetta toppings. All down to preference :)
d) What Tomatoes to use? - You can really use any tomatoes you want, just made sure they're ripe and fresh! Really go the extra mile to find the best quality tomatoes to use and make them the hero ingredient in this bruschetta.
e) These gorgeous photos were taken by the incredibly talented Dani Knox Photography!
Calories: 141kcal | Carbohydrates: 18.34g | Protein: 4.06g | Fat: 5.12g | Saturated Fat: 2.285g | Polyunsaturated Fat: 0.557g | Monounsaturated Fat: 1.982g | Trans Fat: 0.001g | Cholesterol: 11mg | Sodium: 247mg | Potassium: 153mg | Fiber: 1.1g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 5.8mg | Calcium: 90mg | Iron: 1.1mg