Hailing from a small fishing village on the spur of Italy’s boot, my grandmother instilled in all of us a deep love for all things garlic. However, it wasn’t until I spent four months in Florence that bruschetta ( pronounced “bru’sketta” by the locals) became a staple in my diet. Perfect for parties of any size, this is sure to become a favorite amongst family and friends.

  • 2 cups of cherry tomatoes, diced
  • 2/3 cup onion, finely chopped
  • 1/3 cup chopped fresh basil
  • 1/4 cup crumbled feta cheese
  • 4 (or more!) cloves of garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 loaf french bread, toasted and sliced

In a large bowl, toss together tomatoes, basil, and garlic.

Mix in the balsamic vinegar, olive oil, salt and pepper.

Refrigerate for 1 or 2 hours to blend flavors.

Mix in feta cheese crumbles and serve on toasted bread slices.