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My sister sent this recipe after tinkering with it. After getting my hands on it, I tinkered a little more. The result is two delicious ways to serve up this appetizer or side dish: toasted or chilled (and a great way to use up some garden tomatoes!).

Jenny’s chilled version.


7 to 9 roma tomatoes, seeded and diced
4 oz feta or shredded mozzarella
1 teaspoon basil, fresh or dried
3 Tablespoons olive oil plus 2 additional Tablespoons
1/4 cup balsamic vinaigrette
3 teaspoons garlic powder
1/2 teaspoon sugar
2 Tablespoons butter, melted
1 baguette or French bread (here’s a pretty quick recipe if you’re in need)


Mix all ingredients except additional olive oil, butter and bread. Chill at least 30 minutes (optional if serving bruschetta toasted). Mix butter and olive oil together. Slice baguette and brush both sides with butter mixture. Bake at 350F for 3 to 5 minutes (or until bottom is golden) then flip and bake an additional 3 to 5 minutes (until both sides are golden). If serving chilled: spoon refrigerated tomato mixture over sliced toasted baguette and serve immediately. If serving toasted: spread tomato mixture onto toasted bread and bake an additional three to five minutes or until heated thoroughly.

(Thanks Jenny!)

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