Tomato and Feta Bruschetta

  • Servings: 6-8 first-course servings

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  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablepoon fresh thyme leaves
  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon minced fresh hot chile, such as jalapeño or serrano
  • 1 medium red onion, thinly sliced
  • 4 ounces feta cheese, preferably Bulgarian, crumbled
  • Salt and freshly ground pepper
  • Eight 1/2-inch-thick slices from a large loaf of peasant bread
  • 2 large ripe tomatoes, sliced 1/2 inch thick

How to make this recipe

  1. In a medium bowl, combine the olive oil, thyme, vinegar and chile. Fold in the onion and feta and season with salt and pepper.

  2. Toast the bread. Spread the onion-feta mixture over the toast and arrange the tomato slices on top, cutting them in half if necessary. Season with salt and pepper and serve.

Suggested Pairing

The sharp, herbal character of Sauvignon Blanc is tailor-made to cope with the acidity of tomatoes, the bite of onions and the tang of feta. Look for forthright bottlings, such as a Fumé Blanc from California or Sauvignon Blanc from Chile.

Contributed By Published September 1996

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