ZUCCHINI FETA BRUSCHETTA

Zucchini Feta Bruschetta image

I make this bruschetta with tomatoes, zucchini, garlic and basil fresh from the garden," says Tootie Ann Webber of East Tawas, Michigan. "I took it to a family get-together, and everybody loved it."

Provided by Taste of Home

Time 45m

Yield 3 dozen.

Number Of Ingredients 12

Ingredients

1 large tomato, seeded and chopped
1 medium zucchini, finely chopped
4 green onions, thinly sliced
2 tablespoons minced fresh basil
4 to 6 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1 loaf (1 pound) unsliced Italian bread
1/4 to 1/3 cup butter, softened

Steps:

In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour., Cut bread into 18 slices; spread butter on both sides. In a large skillet or griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture.

Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.