Tomato Bruschetta with Olive and Feta | America's Test Kitchen

Name: Tomato Bruschetta with Olive and Feta | America's Test Kitchen
Total time: 70 min
Ingredients: 1 pint grape tomatoes, quartered; 1 teaspoon table salt, divided; 1/4 teaspoon sugar; 1/4 cup extra-virgin olive oil; 1 tablespoon red wine vinegar; 1/2 teaspoon black pepper, divided; 1 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (½-inch-thick) pieces; 1 garlic clove, peeled and halved; 1 1/2 cups pitted Kalamata olives; 2 ounces feta cheese, crumbled (1/2 cup); 2 teaspoons chopped fresh oregano

www.americastestkitchen.com

We wanted easy tomato bruschetta that we could make all -year round. And it’d be good if the tomatoes didn’t tumble to the floor at first bite, too.

Keywords

Italian
Appetizers

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Ingredients

1 pint grape tomatoes, quartered
1 teaspoon table salt, divided
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon black pepper, divided
1 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (½-inch-thick) pieces
1 garlic clove, peeled and halved
1 1/2 cups pitted Kalamata olives
2 ounces feta cheese, crumbled (1/2 cup)
2 teaspoons chopped fresh oregano