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Basil & Tomato-Feta Bruschetta

Basil & Tomato-Feta Bruschetta recipe
photo by:kraft
Got the tomatoes. Got the basil. Check and check. But news flash—we think bruschetta is betta with feta. Check it out and see if you agree.
time
prep:
25 min
total:
25 min
servings
total:
36 servings
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posted:
2/20/2013
This recipe is wonderful. The combinations of ingredients are so flavorful. My guests rave about it everytime. It can't be compared to store-bought. Be careful not to burn the bread, as I have before, its very easy to do!
posted:
8/25/2011
Amazing and so easy to make. Will make again. Be sure to top right before you serve because the bread will get soggy once it has been sitting.
posted:
3/13/2011
Was a big hit.
posted:
2/22/2011
Made this for party appetizers and my family & guests devoured them. I wished I had bought enough ingredients to make another batch!
posted:
10/28/2010
it was simple to make, tastes great!!!
posted:
8/20/2010
PERFECT!
posted:
7/29/2010
This recipe sounds really delicious. I plan on making it. However when I looked at the nutritional information it says that it has no vitamin c. The recipe has 2 1/2 cups of tomatoes. It seems like it should have a little vitamin c
posted:
7/26/2010
You use 1 tbsp of oil to brush on all 36 slices, not 1 tbsp of oil for each slice of bread. The other tbsp of oil goes into the tomatoes. It only takes a small amount of oil for each piece of bread. Hope this helps!
posted:
7/24/2010
I don't understand the ingredent list. It calls for 1tbsp of oil but you have 36 slices of bread you have to spread each with 1 tbsp oil. Then it says to mix the remainding oil with the tomatoe mixture???
posted:
7/23/2010
To make ahead: put your tomato mixture in a strainer/colander over a bowl/dish. Cover all with plastic wrap, refrigerate. No mush!
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