Mediteranean Veggie and Hummus Bruschetta
  • Cooking Time: 10
  • Servings: 12
  • Preparation Time: 10
  • 1/2 cup chopped roma (plum) tomatoes
  • 1/2 cup chopped cucumber
  • 1/2 cup feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 1/4 cup extra virgin olive oil
  • 1 (10-ounce) container Sabra Roasted Red Pepper Hummus
  1. 1. Preheat the oven to 350 degrees.
  2. 2. In a large bowl, combine the tomatoes, cucumber, feta cheese, garlic, olive oil, vinegar, basil, salt, and pepper. Refrigerate until ready to use.
  3. 3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Brush each with olive oil. Bake for 10 minutes, until lightly browned.
  4. 4. Spread a layer of hummus over each bagette slice. Divide the tomato mixture evenly over the baguette slices. Serve immediately.
I love bruschetta so I though I would create a hummus bruschetta especially for this contest. The crunch of the toasted baguette along with the creamy hummus, cool veggies and feta cheese will please everyone!