Tomato and feta cheese bruschetta

I am an immigrant and have been moving around since I left home in 2008. During these past wandering years, I have learned so much but not without making a complete fool of myself in the process- and in my book that’s absolutely okay. I guess that’s what makes those lessons so memorable and story-worthy. So, where does the tomato and feta cheese bruschetta come in? Stick with me…

My plan was to go to university, graduate, and go back home. I hadn’t figured out much after that as things happened so fast and in ways that ‘forecasting’ or planning anything beyond a few months down the line was beyond me.

You what?

The next phase was like a scene from ‘father of the bride’ when Annie goes back home and over dinner tells her parents that she met a man in Rome and they are getting married. Only this time, that was me on the phone to my mom nervously telling her that I met a man in Rome and we want to get married.

This is definitely not how I ever thought this part of my life would play out considering how traditional we are. But oh well, fast forward a few months- past the: ‘are you sure this is what you want?’, ‘when he comes home you need to do this, don’t let yourself go” and my absolute favorite “remember the way to a man’s heart is through his stomach” and the rest of the pre-wedding speech.

Say it like this…

We were now in Napoli or Naples, with me getting a crush course on Italian cuisine and boy was that an eye-opener. The first time Fran heard me pronounce the word bruschetta he asked me to repeat it again, and again and again, thinking it would change but it didn’t. Giving up, he said “mimi (my nickname), how can the wife of an Italian man say bruschetta? Ce dice bruschetta (pronounce: bru-sketta).

I laughed in embarrassment and blamed it on the countless hours spent watching American tv shows. Do you remember the first time you had bruschetta? Perhaps you had it before you ever knew that’s what it was called? I think some people would say it’s a fancy term for toast with toppings.

Anyway he wanted bruschetta for dinner and I looked at him in confusion thinking “I’m sure they normally eat this as a snack or appetizer in preparation for the main meal, so what gives?”.

Well, I had some goat cheese soaking in basil and olive oil that I decided to use instead of the traditional mozzarella, lo and behold it wasn’t half bad. A few tweaks here and there and here we are.

Bruschetta needn’t have your usual suspects, so make it your own. Use whatever leftovers you have and try as much as you can not to let things go to waste. Heck, use it as a side to soup instead of having plain old bread as an accompaniment.

I have since then gone a bit overboard and used pasta sauces like puttanesca as spreads. Kind of like a dry lazy pizza without the melted cheese.

This is a recipe-free recipe if that makes sense at all. By this I mean, I won’t tell you the exact amounts of ingredients. However, I advise you to use equal ingredient amounts of tomato, cheese, and no more than 1 tbsp of olive oil to drizzle on each bruschetta. Yes, the stuff is healthy but come on, even good things need to be had in moderation right?

Serving below is indicated as 1 however this will vary as there are no set ingredient amounts.

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You know i couldn’t leave without giving you other options so here goes:

Tomato and pesto bruschetta

Pesto made with fresh aromatic and peppery basil leaves, plus heaps of grated nutty parmigiano reggiano, olive oil, pine nuts, and salty pecorino! paired with firm and sweet beef tomatoes on a thick grilled slice of bread.

Tuna, tomato and mozzarella bruschetta

Bruschetta with firm beef tomatoes, yellowfin tuna steak, thinly sliced red onion and milky mozzarella topped with dried oregano and a drizzle of olive oil.

Print Recipe

Tomato and feta cheese bruschetta

(+15 rating, 3 votes)

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Appetiser – Undefined

By My food memoirs – Serves: 1

Prep Time: 5 minutes - overnight Total Time: 5 minutes - overnight

Bruschetta made with cubes of feta cheese, sweet ripe but firm tomatoes, fresh basil leaves, a drizzle of olive oil and lastly a sprinkle of black pepper.

Ingredients

• Feta cheese
• Fresh basil leaves
• Beef tomato
• Salt and black pepper
• Acetai dodi balsamic vinegar / Balsamic glaze

Instructions

1

Cut the feta cheese into cubes and place in a jar with a few leaves of fresh basil

2

Drizzle oil onto it and mix, cover and leave to sit overnight (alternatively you can use this right away if you're short of time)

3

Dice the tomato, taking out the seeds (if that bothers you)

4

Toast the bread on a grill having smeared a little olive oil. Top with the feta mixture then tomato then finalise with a drizzle of oil and a sprinkle of black pepper.

5

Serve

Storage:

Not recommended.