Relish the vibrant flavors of the Mediterranean with this delectable recipe for Bloody Marty Bruschetta with Feta Cheese and Balsamic Glaze. Crafted with 3 cups of juicy, drained and diced Roma tomatoes, this recipe bursts with fresh, natural sweetness. The diced vegetables, including half a cup each of yellow onion and green pepper, along with an eighth of a cup of green olives and a fresh jalapeno, provide a savory contrast, ensuring a mélange of flavors. Enhanced with 8 chopped fresh basil leaves, a tablespoon of BP Evolution, and a hint of honey, the bruschetta mixture delights the palate with its complex array of tastes. One teaspoon each of minced garlic and dried oregano, combined with two tablespoons of olive oil, add aromatic depth to the recipe. All these ingredients are mixed and chilled for an hour to let the flavors meld. Toasted slices of baguette or French bread serve as the crispy base for the bruschetta, topped with the tomato mixture, sprinkled with feta cheese for a tangy bite, and then lightly drizzled with a sweet and tangy balsamic glaze. This recipe delivers a colorful, flavorful appetizer that's sure to impress at any gathering.
INGREDIENTS
- 3 c. drained Roma tomatoes (diced)
- 1/2 c. yellow onion (diced)
- 1/2 c. green pepper (diced)
- 1/8 c. green olives (diced)
- 8 fresh basil leaves (chopped)
- 1 fresh jalapeno (diced)
- 1 T. BP Evolution
- 1 T. Honey
- 1 t. minced garlic
- 1 t. oregano (dried)
- 2 T. olive oil
Salt and pepper to taste
- 1 baguette or French bread sliced into a few dozen pieces
- Feta Cheese
- Balsamic glaze
DIRECTIONS
Before starting, make sure Roma tomatoes are dry. This can be done by draining them over a colander and sprinkling a little salt over them.
In a medium bowl, combine all ingredients except the balsamic glaze and feta cheese.
Cover and place in the refrigerator for 1 hour.
Set oven to a low broil setting Lightly brush the bread with olive oil and place on a baking sheet. Broil just until bread begins to brown. Watch carefully to not let it burn. Remove from oven. Top pieces of bread with the bruschetta mixture. Sprinkle feta cheese, then lightly drizzle the balsamic glaze on each piece.
