"This isn't your typical bruschetta recipe. I stumbled upon it by retreating back to my college day mode. You know, take whatever is in the fridge and pantry and come up with something edible. The difference now is that the hot-dog-a-roni and ramen noodles have transformed into vegetables, spices, fresh herbs and whole grain breads. The one item that is always in my kitchen is Bloody Mary and a little melting pot of veggies that can be used for just about anything. This dish is clean and light with a powerful flavor that incorporates the balsamic glaze which helps set the tone for this fresh and healthy appetizer."
- 3 c. drained Roma tomatoes (diced)
- 1/2 c. yellow onion (diced)
- 1/2 c. green pepper (diced)
- 1/8 c. green olives (diced)
- 8 fresh basil leaves (chopped)
- 1 fresh jalapeno (diced)
- 1 T. BP Evolution
- 1 T. Honey
- 1 t. minced garlic
- 1 t. oregano (dried)
- 2 T. olive oil
- 1 baguette or French bread sliced into a few dozen pieces
- Feta Cheese
- Balsamic glaze
Before starting, make sure Roma tomatoes are dry. This can be done by draining them over a colander and sprinkling a little salt over them.
In a medium bowl, combine all ingredients except the balsamic glaze and feta cheese.
Cover and place in the refrigerator for 1 hour.
Set oven to a low broil setting
Lightly brush the bread with olive oil and place on a baking sheet. Broil just until bread begins to brown. Watch carefully to not let it burn. Remove from oven. Top pieces of bread with the bruschetta mixture. Sprinkle feta cheese, then lightly drizzle the balsamic glaze on each piece.