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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 36 |
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I make this bruschetta with tomatoes, zucchini, garlic and basil fresh from the garden, says Tootie Ann Webber of East Tawas, Michigan. I took it to a family get-together, and everybody loved it. Ingredients:
1 large tomato, seeded and chopped |
1 medium zucchini, finely chopped |
4 green onions, thinly sliced |
2 tablespoons minced fresh basil |
4 to 6 garlic cloves, minced |
2 tablespoons lemon juice |
2 tablespoons olive oil |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup crumbled feta cheese |
1 loaf (1 pound) unsliced italian bread |
1/4 to 1/3 cup butter, softened |
Directions:
1. In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour.
2. Cut bread into 18 slices; spread butter on both sides. In a large skillet or griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture. Yield: 3 dozen.
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