bruschetta

serves 20












12 plum tomatoes, seeded and chopped
1 tablespoon roasted garlic*
1 shallot, minced
1 cup chopped fresh basil leaves
1 tablespoon fresh lemon juice
salt and pepper to taste
2-3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
4 oz feta cheese, crumbled
2 (1 pound) loaves Italian bread, cut into 1/2 inch slices

to roast the garlic, take 1 head of garlic and cut 1/4 to 1/2 inch off the top so the individual cloves of garlic are exposed. rub some olive oil over the exposed area and wrap the head in foil. place in a preheated 400 degree oven and bake for 35-40 minutes or until the garlic is soft. set aside to cool.

in a skillet over medium heat, sauté the minced shallot in 2 tablespoons of olive oil until soft and translucent, about 5 minutes. in a large bowl, mash about 4 cloves of roasted garlic (to equal 1 tablespoon) with a fork to form a paste. add the shallots, lemon juice, balsamic vinegar, and diced tomatoes. fold the ingredients together. add salt and pepper, to taste. cover and refrigerate for 2-6 hours.

slice the bread on a bias and place on a baking sheet. broil for 1 1/2 minutes on each side, or until lightly toasty brown.

chop the basil leaves and fold into the tomatoes. spoon the tomato mixture over the toasted bread slices and sprinkle with feta cheese. the tomatoes can get a little watery, so i would use a fork instead of a spoon to drain the excess liquid.

*this recipe only uses about 4 cloves of roasted garlic. the rest can be refrigerated up to 3 days and is great to spread on bread, crackers, or use in any recipe calling for garlic. some people even eat it plain....