Bruschetta

Tony made a fantastic Bruschetta last week for a big dinner we cooked for some friends.

First he scooped out the seeds and pulpy center of meaty plum tomatoes.  Then he chopped the outer fleshy tomato edges. He added chopped scallions, feta cheese, fresh basil, salt, pepper, garlic powder, olive oil, and a little balsamic vinegar.  Chopped brined olives or capers are optional.

He sliced a baguette on the diagonal into lengthy pieces.  He browned them in the oven on a cookie sheet.  Then he rubbed a piece of cut garlic onto the bread for some flavor.

Look at this beautiful presentation!  We served these with some Italian Sausage Kale Soup.  It was a great first course.