| Tomato Feta Bruschetta |
| Portion Size: 3 slices |
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Servings |
| Ingredients |
75 |
| Cherry tomatoes, chopped |
2 1/2
Gal |
| kalamata olives |
1 7/8
Quart |
| Canola/Olive Oil Blend |
1 1/4
Cup |
| Lemon Juice |
5/8 Cup |
| Garlic, Minced |
12 1/2
Cloves |
| Balsamic vinegar |
1/3 Cup |
| black pepper |
1 1/4
Tbsp |
| Feta, crumbled |
1 7/8
Quart |
| Basil, Chopped |
1 1/4
Quart |
| Sourdough Loaf #7367436 |
6 1/4 24
oz loaf |
| Canola/Olive Oil Blend |
1/3 Cup |
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| Procedures: |
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| 1. |
Combine
tomatoes, olives, oil, lemon juice, vinegar, salt, pepper, basil, feta. |
| 2. |
Chill tomato
mixture until service, stir before serving. |
| 3. |
Slice bread
into thin rounds (should make 3 rounds per person). |
| 4. |
Brush bread
with oil, toast or broil until lightly browned. |
| 5. |
 Serve
3/4 cup tomato mixture with 3 bread rounds. |
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