Greek Bruschetta

I've got a great appetizer for you today.

This delicious recipe comes from my fabulous mother-law. It reminds me of the grilled bruschetta I made here but less messy. This recipe is super easy, has great color and every bite is packed with flavor.

I promise it will be a crowd pleaser at your next summer BBQ.

Greek Bruschetta

• 1 1/2 C. Cherry Tomatoes (halved)

• 2 Scallions (diced)

• 2 Tbsp. Red Wine Vinegar

• 1/4 C. Olive Oil

• Pinch of Salt

• 4 oz. Cream Cheese (room temperature)

• 1/2 pkg. Feta Cheese

• French Baguette

Mix tomatoes and diced scallions in bowl with red wine vinegar and olive oil with a pinch of salt. Let them macerate for 1/2 hour - 2 hours (depending on how much time you have).

Cut baguette into 1/4 slices and brush with olive oil. Broil in oven until edges are nice and brown.

Mix soften cream cheese and feta until combined. Don't over mix. Spread cheese on top of bread and spoon top with tomato mixture.

That's it! Dig in!