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  • January 2010
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Baked Bruschetta

This is a super easy twist to make bruschetta that has always been a crowd pleaser.


  • 2 Pints Cherry Tomatoes
  • 16 Ounces Crumbled Feta Cheese
  • 1 Shallot (Chopped)
  • 4 Cloves Garlic (Chopped)
  • Olive Oil
  • 1 baguette


  • Slice tomatoes
  • Place tomatoes, shallots and garlic in a glass 8×8 baking dish
  • Sprinkle Feta cheese on top (to taste)
  • Pour olive oil over entire dish and stir with spatula, about 1/2 to 3/4 cup will suffice, as long as everything is coated.
  • Bake at 350 degrees for about 40 minutes.
  • Slice baguette on an angle about ½ inch thick
  • Serve immediately

If taking to a party or serving buffet style it can be kept warm in a crock pot for hours.

I do not salt prior to serving but instead allow people to add their own.

Too much oil will make this dish extremely oily and difficult to eat without a major mess. Add the oil in 3 increments, stirring between each one, that way you can stop when you have enough. You do not want pools of oil in the corners of your pan.

Toasting your baguette slices will keep them from getting weird (you know how bread gets when left exposed to the air). Coat one side of each slice with a bit of olive oil. Place on a baking sheet with the olive oil side down. Pre-heat oven to 450 degrees, place tray of bread in the oven on the top rack for 5-6 minutes, or until the bread begins to turn golden.


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