3 vine-ripened tomatoes
¼ cup olive oil, extra virgin
½ cup red wine vinegar
Juice of 1 lemon
1 clove fresh garlic, finely chopped
Salt and pepper to taste
¼ cup feta cheese
6-8 leaves fresh basil, chopped
1 loaf Italian bread cut in ¼ inch slices
1 stick butter
2 tbsp garlic
Mix together all bruschetta ingredients except cheese and basil
Refrigerate for at least 2 hours (overnight if possible)
Before serving, garnish with cheese and basil
For crostini, soften butter in microwave, mix with garlic and brush on one side of bread slices.
Broil in oven on cookie sheet until golden brown (3-5 minutes).