Bruchetta, because you asked!

Renee posted a picture of my Bruchetta on her blog, and a few have asked me how I make it! Well, because you all asked!

Topping mixture-

3 - Roma Tomatoes
1 - Medium White Onion
1/2 teaspoon of Salt
1/2 teaspoon of crushed red pepper
3-4 fresh basil leaves finely chopped (or 1 teaspoon of dried)
1 teaspoon of dried oregano
black pepper and garlic powder to taste
1/2 tablespoon of red balsamic vinegar

Dice tomatoes and put into a colander let it sit for 15 to 20 minutes to drain off excess juice. Chop onion and place in a medium mixing bowl. Add spices and toss lightly. Add drained tomatoes and toss again. Add vinegar and mix.


Composing the bruchetta

1 loaf of dense, crusty bread - I usually get an Country Italian Style bread from the bakery. Sliced and toasted or broiled
1 - 5.3 oz. package of Chavrie Goat Cheese
1 package of crumbled Feta cheese.  
Extra Virgin Olive Oil

Take a slice of bread. Spread a little olive oil on it. Spread a bit of the Chavrie to make a thin layer. Add the tomato/onion mixture. Top with a dusting of the feta. ENJOY!