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Tomato, Fetta & Basil Bruschetta

  • 250g assorted well ripened tomatoes
  • Approximately 20 South Cape Marinated Fetta cubes
  • 1 tbsp oil from Marinated Fetta
  • 2-3 tbsps balsamic vinegar
  • Good handful of fresh basil leaves, torn into pieces
  • Sliced and toasted ciabatta or crusty sour dough bread

Halve or dice tomatoes depending on their size, reserving any juice. Toss in a bowl with oil, vinegar and basil. Gently stir in roughly broken South Cape Marinated Fetta cubes.

Spoon the mixture onto toasted bread and garnish with extra basil leaves.

Serves 4