Wednesday, July 6, 2011

World's Best Bruschetta.

According to me, that is.

While I love cooking in my sunny little San Francisco kitchen, I was delighted to have access to a nice roomy Palm Spring kitchen this past weekend.  I whipped up my favorite happy hour snack.  I first learned to make my own adaption of bruschetta years ago while living in Spain the college way - by putting together all the fresh ingredients purchased from the open air market and then throwing in any extra ingredients found in the refrigerator. Till this day, this is by far the best {and only} recipe I've ever created  from nothing and have continued making the same treat since, never deviating from the recipe concocted back in that little cocina. Each ingredient is just that delicious together and the aromas that fill the room are just divine and bring me back to that special time.

  • 1 loaf of fresh French or Sour dough bread
  • Balsamic vinegar
  • Olive oil
  • 1 clove minced garlic
  • 1 onion
  • Feta cheese
  • Fresh basil
  • Tomatoes (optional)
Preheat oven to 350 degrees. Slice your french or sour dough bread and lay flat on baking sheet.

Drizzle olive oil and balsamic vinegar over each slice. Spread minced garlic and put baking sheet in the oven for about 10 minutes.

Chop onions and saute over high heat, adding a little olive oil to help brown. Chop basil and tomatoes.

Pull toasted bread from oven and pile on sauteed onions, feta cheese, tomatoes (optional) and basil.

Let cool {if you can} and enjoy!


  1. yummmm and when will you be sharing with me?

  2. Looks so good, right? Maybe it's time to plan a pool party....? I'll bring the bruschetta!

  3. I love the idea of using feta cheese! This looks delicious!