Bread & Breakfast

Bruschetta with pesto, tomatoes and feta cheese

Bruschetta with pesto, tomatoes and feta cheese

It’s been a while since I posted anything. I was sick — some bug I caught while shopping. Am not sure if it was bad food or drinking water or something else. But what started as a stomach ache turned into a fever over the weekend. I was still able to cook for the girls though. In fact, I did my version of Almon Marina’s osso buco pasta and I did take photos but I think I’ll reserve that one for the holiday collection. I also cooked a vegetarian chow mein dish with fresh mushrooms, celery and bell peppers for Sam but, by the time I was done, all I wanted was to go to sleep.

This bruschetta with pesto, tomatoes and feta cheese was my first attempt at moving around in the kitchen after I started feeling a bit better. I’ll start cooking more substantial meals in a day or so. Meanwhile, there the recipe for the bruschetta and a few “food trip” posts coming up.

Bruschetta with pesto, tomatoes and feta cheese
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Servings: 6
Author: Connie Veneracion
Ingredients
  • 6 slices baguette
  • 1 clove a clove of garlic sliced in half
  • extra virgin olive oil
  • 3 tomatoes
  • 6 tablespoons pesto
  • 2 to 3 tablespoons grated Parmesan cheese
  • 1/3 cup crumbled feta cheese
  • salt to taste
  • pepper to taste
  • lemon juice to taste
Instructions
  1. Toast the bread until light browned.
  2. Rub the bread on both sides with the cut sides of the garlic. Drizzle with olive oil.
  3. Cut the tomatoes in half, scoop out the seeds and cut the flesh into small pieces.
  4. Toss together the tomatoes, pesto, Parmesan and feta. Taste. Add salt, pepper and lemon juice, if needed.
  5. Divide the pesto mixture into six portions. Spread one portion on each slice of bread.
  6. Serve immediately.

Bruschetta with pesto, tomatoes and feta cheese

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