Jefferson County Recipe of the Day: Pesto & Feta Bruschetta

Try this quick Italian appetizer. It goes great with lasagna and spaghetti!

Pesto & Feta Bruschetta


1 loaf of French bread – sliced
1 jar of pesto sauce
3 tomatoes – seeded and diced
2 cloves garlic – minced
3 tbsp. extra-virgin olive oil
1 – 4 oz. package feta cheese – crumbled


~Preheat oven to 400 degrees and place rack at highest setting. Line up sliced bread on baking sheet and toast on the top rack for 3-5 minutes or until slightly brown.

~In a bowl combine tomatoes, garlic, and oil.

~Spread pesto sauce on toasted bread, top with tomatoes mixture, then sprinkle with feta cheese. Then, place back on the top rack in oven for an additional 2 minutes.

~Makes about two dozen snacks.

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