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Bruschetta Al Pomodoro Formaggio Bianco

Tomatoes, fresh basil, feta cheese & black olives on crisp toasted baguette with Pesto and Honey balsamic reduction.



  • 1.

    For Toasted Bread

  • 2.

    Grill the bread on both sides until golden brown. Lightly rub the garlic on the surface of the bread.

  • 3.

    For Feta cheese & tomato Salsa

  • 4.

    In a bowl mix tomato, cheese, slice olive basil, extra-virgin olive oil, salt, and pepper.

  • 5.

    For Skewers

  • 6.

    Using wooden skewers, soak them in plenty of water for about 10 minutes. Alternate the Cherry Tomato with Olive black on wooden and grill in pan medium-high heat.

  • 7.

    For Pesto sauce

  • 8.

    Place basil leaves in small batches in food processor and whip until well chopped. Add pine nuts and garlic, blend again. Add parmesan cheese blend while slowly adding olive oil, stopping to scrape down sides of container. Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well.

  • 9.

    For Honey Balsamic Reduction

  • 10.

    On medium heat, bring the balsamic vinegar and honey to a boil. Reduce heat and simmer until the mixture is reduced to half. Should take about 10 minutes of simmering. Mixture will thicken as it cools so be sure to time this correctly with your meal.

  • 11.


  • 12.

    Arrange bread on plate Distribute uniformly Feta cheese & tomato Salsa on the bread. Arrange skewer aside and drizzle pesto and balsamic. Garnish with fresh lettuce.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Sauvignon Blanc and Rose are the best wines to pair with Bruschetta Al Pomodoro Formaggio Bianco.


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