Bacon and Feta Bruschetta

That bread is from the day old bakery section don't tell anyone

That bread is from the day old bakery section don’t tell anyone

Normally our tomato harvest is wiped out by the heat before our northern friends see their first ripe tomato. This year we’ve had a bumper crop and our grape tomato plants are still producing. We credit a mild (for us) summer with only a smattering of triple-digit days that mostly came in early September — Mother Nature’s way of letting us know we’re not going to get off that easy in the deep South. The pepper jam brings out the sweetness in the tomatoes and lets you slip in a few under ripe tomatoes if need be.

Bacon and Feta Bruschetta

  • 1 1/2 cups grape or cherry tomatoes
  • 2 slices bacon, crumbled
  • 2 oz feta, crumbled
  • 2 oz fresh mozzarella, diced
  • 1 tbsp olive oil
  • 1 tbsp pepper jam
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh basil, chopped
  • salt/pepper to taste
  • 1/2 pound day-old crusty white bread such as sourdough, Italian or French baguette
  • olive oil for brushing

Slice bread to 1/4-inch slices. Using a pastry brush, brush both sides with olive oil and lay flat on a baking sheet. Bake at 325 until golden, flipping once. This should take about 20 minutes. In the meantime, wash tomatoes and slice in half. Mix with remaining ingredients and season to taste. When bread is done and has cooled enough to handle divide topping among slices.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Garden, Italian, Pork, Recipes and tagged , , , , . Bookmark the permalink.

10 Responses to Bacon and Feta Bruschetta

  1. Lucky you! My tomato plant only bear on fruit! Your open-face sandwich got me off my chair and into the kitchen… no home grown tomatoes or those yummy bruschetta like yours, I had to settle for 2 slices of buttered toast. ;(

  2. sanjapanja says:

    Lot’s of yummy ingredients!

  3. Raymund says:

    Look at that beauty!

  4. That looks so appetizing!

  5. Carolyn Chan says:

    Everything tastes better with bacon ! And using your own tomatoes would make that such a tasty dish.

  6. Whoa – still getting tomatoes in (nearly) October? How cool is that?
    Yummy toasts – might just have a plate of these for lunch!

  7. Eva Taylor says:

    Great idea to use the day old bread. I love bruschetta and this variation sounds perfect! I do have some feta waiting for me at home (read: forgot to take it to the cottage).

  8. Pingback: Sunday Suppers: So Long Summer | Rufus' Food and Spirits Guide

  9. Gerlinde says:

    I have some day old bread and I’ll get some dry farmed tomatoes at the farmer’s market today and surprise my guests tonight. Thank you. No garden for me this year because of water rationing .

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