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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:
8/9/2006
Thanks kraft for all your great recipes. My husband loves bruchetta but the feta topped the bread off. Make it all the time never any left..
posted:
8/8/2006
This is packed with flavor. I brushed one side of the bread with olive oil prior to broiling it. It added even more flavor and wasen't hard. It's great for a casual gathering or a fancy party. Everyone loves it!
posted:
8/6/2006
This is so good!!! The broiled bread was a great idea, and made it even better! Thanks kraft, this was a big hit!!!
posted:
8/2/2006
Everyone loved this! They ate the whole thing in a very short time!
posted:
7/20/2006
This has turned out great every time I have made it. Usually I only have plain feta, so I add basil and it's always a big hit!
posted:
7/12/2006
Yum! I make this one at least once a week- don't be afraid to try the tomato basil feta cheese! This recipe is awesome and is sure to be a favorite... it works really well with the Creamy Basil and Red Pepper Pasta (also on the website)!
posted:
7/10/2006
I made this appetizer at the last minute when I found out we were having company for dinner. I used everything except the olives. It was a big hit and gone before I knew it. I used a large loaf of soft french bread so each piece was pretty big and after having 2, I don't think anyone reached for a 3rd but raved about it long after dinner was over. I will be making it again this week for another party I am hosting.
posted:
6/21/2006
I thought this recipe was easy, & satisfying. I served it at one of my lunch parties for us Army wives overseas, & all the ladies raved over it!
posted:
6/4/2006
I did not like this recipe at all! I thought there was too much parsley. Didn't care for it at all. I would change it by using no parsley and using more onion and garlic. i want to make it with those changes and see if there is a differents.
posted:
5/26/2006
Always a crowd pleaser
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