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Heirloom Tomato Bruschetta with Whipped Basil Feta Dip

Ingredients

  • ½ cup Whipped Basil Feta Dip
  • 3 medium heirloom tomatoes regular plum tomatoes will work too!, chopped
  • dash of salt and pepper
  • ¼ cup packed fresh basil chopped
  • 1 TBS extra virgin olive oil
  • 2 teaspoon balsamic vinegar
  • 1 TBS shredded parmesan cheese optional, but I like it
  • 1 French bread baguette sliced into small slices

Instructions

  1. 1. Preheat oven to 400 degrees F. Arrange your bread slices onto a baking sheet, and give a light spray of olive oil spray. Place into oven and toast breads for about 6-8 minutes, watching closely not to burn.
  2. 2. While cooking bread, toss tomatoes, basil, salt, pepper, oil, balsamic vinegar, and parmesan cheese in a medium bowl. Mix gently with a spatula or spoon, being careful not to smash up tomatoes. Set aside or in fridge.
  3. 3. Remove breads from oven. Top each slice of bread with a smear of whipped basil feta dip, and set bread on a tray lined up (see photo). Serve breads next to the bowl of bruschetta so people can top their own breads (this will prevent the breads from getting soggy)**

Recipe Notes

**You can also top the breads with the tomato mixture yourself, but I recommend only doing this if they will be eaten right away. Otherwise the oil/vinegar tends to drip onto the bread and make it soggy, and no one likes a soggy bread!