Fourth of July take 2…a simple, intriguing and delightful appetizer. I love bruschetta as I do many foods, but something about the simplicity of this dish that I love. It showcases the natural flavors of all the fresh ingredients. I’ve been making this dish for years with the exception of one new ingredient, the blueberries. I decided to play around with an oldie but goodie and was obviously inspired by the red, white and blue madness that is July 4th. The blueberry works in this dish, it adds to the tangyness of the tomatoes and the salty feta cheese. You get a little of everything, sweet, salt, sour and bitter. I love it! For those who are not huge blueberry fans omit them. This dish is just as good without the berries.
Red, White and Blue Bruschetta
1 loaf italian bread
1 1/2 cup grape tomatoes chopped in half
3/4 cup blueberries
1 tsp olive oil, plus 1/4 cup
3/4 cup feta cheese, crumbled
1 clove garlic
black pepper to taste
Preheat oven to broil.
Slice bread into 1/2 inch thick slices. Lightly brush both sides of the slices of bread with olive oil. Place on a baking sheet and bake for 7 to 10 mins or until golden brown. Remove from oven and rub one side of bread with garlic. Allow to cool before topping.
Mix tomatoes, blueberries, 1 tsp olive oil, feta cheese and black pepper together in a bowl. Place a spoonful unto each slice and enjoy!