Saturday, July 3, 2010

Veggie Bruschetta

Bruschetta is an appetizer from central Italy that consists of bread, tomatoes, herbs and cheese. I made a variation of bruschetta today with fresh veggies and it was delicious! We ate it for lunch and had a snack of the leftovers later. It was so, so good! By the way, did you know that the Italian pronunciation of bruschetta is "Bru-sketta" not "Bru-shetta" like we usually say here in the US? Just thought I'd throw that out there.

Here's what I used:

8 slices of Italian bread, sliced 1-inch thick
2 TBSP olive oil
1 teas sea salt
1/2 teas garlic powder
2 Roma tomatoes, diced
1/2 green pepper, diced
1/2 cucumber, seeded and diced
2 TBSP fresh minced basil
1/4 cup feta cheese, crumbled
shredded mozzarella cheese

Combine the olive oil, sea salt and garlic powder. Brush over both sides of the bread and place on a baking sheet. Okay, I know there are 9 slices of bread in this picture. One was the tiny little heel of the bread, so I just toasted it and ate it.

Toast at 425 degrees for about 5 minutes, or until the bread is browned. While the bread is doing its thing in the oven, mix the veggies, basil and feta cheese together.

Take the bread out of the oven and top with the veggie mixture. Follow that with a little mozzarella cheese on each slice.

Pop back into the oven for about 5 minutes until the cheese is melty.

The feta cheese gave this a wonderful Mediterranean flair. Everything blended together perfectly to make a light, tasty lunch. If I wanted to serve these as appetizers, I would use a French baguette and slice them more thinly. They would make the perfect appetizer for a summer get-together.

For more delicious recipes, visit Blessed with Grace's Tempt My Tummy Tuesday.


  1. Those look really great! :) Happy 4th of July! :)

  2. That looks so refreshing. I'm going to have to try that.I love you blog title

  3. Looks delicious! Thanks for sharing!

  4. Great way to to get your vegies in your appetizer.

  5. Those look delish! :D

    Thanks for sharing!

  6. YUM! Thanks for the recipe and linking to Tempt My Tummy Tuesday.