- 5 pieces/plum tomatoes, diced
- 1/4 sweet onion, minced
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1 lemon juiced
- 1 teaspoon salt
- 1 cup crumbled feta
- 2 teaspoon fresh oregano, minced
- 1 French baguette
Make the bruschetta mixture by mixing tomatoes, onion, garlic, oil, lemon juice and salt in a bowl. Marinate the mixture in the fridge for 30-45 minutes.
Cut the baguette in 4 centimeters slices on a diagonal. Toast them in a 425F oven for about 6-8 minutes. The baguette slices should begin to brown and feel crisp and toasty to the touch.
Top each baguette slice with a spoonful of bruschetta mixture. Sprinkle with feta cheese and fresh oregano.