Bruchetta, Berritt’s way.
3/4 cup Balsamic Vinegar
1/2 c Olive oil
8 roma tomatoes, diced
6 (or MORE) cloves garlic finely chopped
about a cup loose basil, chopped
1/2 cup red onion, chopped
Crumbled Feta cheese
Rustic baguettes, drizzled with olive oil and broiled
Mix all ingredients except Feta in a bowl, in no particular order. Let marinade for an hour or more, but not too long. It’s best fresh… but still really good on day 2. It rarely makes it to day 2, though.
Don’t eat it all with a spoon, don’t underestimate how easy that is to do. Go ahead and take a bite. BUT save some for the bread. it’s best all put together!
Slice bread, drizzle with olive oil and broil a few minutes. The tops will be golden and crisp, the bottom will be chewy.
Top each slice of golden crunchy chewy rustic bread with a big spoon of Bruchetta topping. Crumble as much feta as you like on top. Eat. Eat. Eat.
I could die happy having eaten ONLY this every day, for the rest of my life.