Appetizer Hors D'oeuvres

Tomato Basil Bruschetta

img_5941Tomato season really livens up the menu and when I am serving a 🍅 Tomato & Burrata Salad  there is always left over tomato ends that aren’t good looking enough it make the dish.  I will cut out the core and chop the tomatoes and mix in red onion, basil and put one a mixture of goat and feta cheese over a Crostini and serve as guests arrive.


  • 12 ounces of yellow and red cherry tomatoes, cut in half
  • 1/2 cup red onion, finely chopped
  • 1 cup basil, finely chopped and 2 tablespoons for the cheese mix
  • 1/4 cup olive oil plus 3 tablespoons, separated
  • 2 tablespoons sherry wine vinegar
  • 4 ounces of goat cheese at room temperature
  • 4 ounces of cream cheese at room temperature
  • 8 ounces of feta cheese at room temperature
  • Juice of two lemons
  • Kosher salt and freshly ground black pepper
  • Crostini that you can either bake or toast on the grille 

Making It

  • Take the chopped tomatoes and lightly slat them with about a teaspoon of salt, mix around and put in a colander so the juice drains for an hour
  • Mix the tomatoes with the red onion, basil, 1/4 cup of the. olive oil, sherry and let the flavors blend, then salt and pepper to taste, you might not need any salt
  • Make the Crostini and let cool
  • In a food processor fitted with a steal blade put in the three cheeses, 2 tablespoons of olive oil, 2 tablespoons of basil, lemon juice and pulse until thoroughly combine
  • Spread the Cheese mix on the crostini and top with the tomato mix then serve


2 comments on “Tomato Basil Bruschetta

  1. Pingback: Christmas Hors-d’oeuvres – Cooking Conveniently and with Purpose #LPBcooks

  2. Pingback: Helene Cooper’s Birthday Menu – Cooking Conveniently and with Purpose #LPBcooks

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