In the past few years, since we’ve been getting vegetables through a local CSA, bruschetta has become one of my favorite late summer meals. Many people think it’s only an appetizer, but accompanied by corn on the cob and a sweet melon, it serves as a main dish.
So here’s my recipe, adapted from one that appeared in American Profile Magazine a few years back.
1 (8 ounce) loaf French bread (Costco’s roasted garlic bread is wonderful)
1/4 cup softened cream cheese
1 – 2 tablespoons grated hard cheese (parmigiano or parmesan)
1 1 /4 cups chopped red tomato
1/4 cup thinly sliced onion
1/4 cup thinly sliced kalamata olives
1/4 cup chopped sweet peppers
1 tablespoon fresh, chopped basil
1/2 cup crumbled feta cheese
(These amounts are suggestions only. I keep chopping whatever’s available until there’s enough to cover all the bread. I often use a bigger loaf, too.)
Preheat broiler. Slice bread into 1/2 inch thick slices. Mix cream cheese and grated cheese. Spread a thin layer on each slice of bread. Place slices on a large cookie sheet or broiler pan.
Combine all vegetables and spices. Spoon onto bread slices. Sprinkle with feta cheese. Broil 3 to 4 minutes until bread is toasted and cheese is bubbly.
Man, oh man, this is making me hungry. I think we’re having bruschetta for supper tonight.
