This is definitely one of my all-time favorite appetizers, from one of my all-time favorite people. I raved about this
bruschetta so much that Debbie made it
just for me after I had my fourth baby. Book club blessings, I tell you.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2vnL1w40fZ7OVtJzCmArbDOU7jDmH167De2vbda-YQuPBUxhiWK1l4DkVU9W3k2yCI13vlrXE2GMcSP2QtdLu4VP5NLgUU6ldB49skz8xQdu2XxF4YFNx07RmDfKyY2zrFDwx2ihe2M/s400/2012.03.16+019.jpg) |
Toast your bread slices for about 6 min @ 350, then spread with mixed cream cheese & feta |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCRAPJS9I2Gm6Mn1LGljtLtNgk8DTUJSROBcVy7B4J0pAKpPNhMjtKAvTDSsnGhk2PmwKf5TaGYStfeObjhu9kLhWj4pW995PcxM_FEEnfr_jWapZqsjW3biUJpyX-RQwPLXLNxp1bjo/s400/2012.03.16+020.jpg) |
Saute the tomatoes (I used Romas), basil, & garlic for about 5 min |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTc1yKHI9L9plzeKkahkaViLfhyyOnBf7PmGQWqrDcxs3874QgLpHwg93QGLaO9og0KsIUJAJuFV3xJv6BIGgkKAqkOmRQrYMqJVWfnk3PExC6hfHfScgqssjlMJU8hbUgY4eztCbZos8/s400/2012.03.16+032.jpg) |
Spoon warm tomato mixture on each slice, then top each with a small amount of torn, fresh mozzarella |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExLSMGMvd4vb9EU-uOTvB2XhXJKLHoa7WVYqEyWcJRTq8cdY4Z3GYVD8zkU2bnmJMuJJdaoX3k7OXXA-0mB_FZlKh79D_EQBkndKukKGRDEm0cXPpdXL_13A_EsXbswUxHDDejvK9yPY/s400/2012.03.16+047.jpg) |
Oh, my. Yes, please. |
Everything Debbie makes is divine. She loves to cook and she is so
good at it. But really, can anything be betta than bruschetta?
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Welcome to BexBox! I hope you enjoy using my recipe cards as much as I enjoy making them.