Bruschetta is the appetizer perfect for all occasions or to have for anytime snack. Full of flavour and nutrition, our Chef David added the sweetness of honey to tame the balsamic vinegar.
3 Roma tomatoes, finely diced
1 purple shallot, finely diced
2 tablespoons garlic, finely diced
4 medium basil leaves, finely diced
1 tablespoon oregano, finely diced
¼ cup balsamic vinegar
1 tablespoon honey
¼ cup olive oil
¼ cup sunflower oil
1 teaspoon black pepper, ground
5 slices white bread
*crumbled feta for topping
Pre-heat oven to 400oF Convection Bake.
Prepare all vegetables and herbs and mix together in a large container with a lid.
In a medium bowl, mix together balsamic vinegar and honey. Once mixed, slowly add in olive and sunflower oils while continually mixing. Mix in black pepper, pour mixture over vegetables and allow to marinate in the fridge overnight.
Immediately before serving, cut the crusts off bread slices, then cut each slice into 4 triangles. Toast at pre-heated oven for 3-4 minutes, until golden brown. Remove from oven, top with bruschetta mixture and crumbled feta while still warm, and return to oven.
Change oven to Convection Broil, low or medium setting (approximately 485oF), and place on middle rack. Broil for 3-4 minutes, until feta is browned. Remove from oven and serve immediately.