Bruschetta with Feta Cheese & Balsamic Glaze

“To make a great garden, one must have a great idea or a great opportunity”
Sir George Sitwell

Aaron & I were in Myrtle Beach last summer and visited a local restaurant where we ordered pizza & bruschetta. To my surprise it was served with feta cheese & a delicious balsamic glaze. The best part about it though was that Aaron loved it!! I could hardly get him to eat my ‘basic’ bruschetta, but he devoured this. So of course I decided to put my own spin on this for my sweet little guy to enjoy at home! 

Our Favorite Recipes

INGREDIENTS:

  • I loaf Italian bread unsliced
  • 6-8 large roma tomatoes diced, Heirlooms are the most flavorful!
  • 2 fresh garlic clove minced or 2 tsp jarred
  • ½ cup extra virgin olive oil + ¼ cup+
  • ½ cup fresh basil, snipped- Watch my video on how-to snip basil or any fresh herb in the video to the right
    OR 2 TBSP dried
  • ¼ cup fresh parsley, snipped OR 1 TBSP dried
  • ¼ cup grated parmesan cheese
  • 1 tsp pink Himalayan salt
  • 1/4 tsp fresh ground black pepper
  • 1- 8 ounce container feta cheese crumbles
  • 1- 8.45 ounce bottle of Balsamic Vinegar of Modena glaze (I love the Kroger Private Selection brand).

With the garden bursting at the seams with ripe tomatoes, now is the perfect time to experiment with new recipes. Let me know if you have any tips for your bruschetta in the comments below!
Watch this video on how-to snip basil & other fresh herbs!

1. Combine in a medium sized bowl all ingredients EXCEPT feta cheese and balsamic glaze; mix well. Set in the fridge for 30 minutes.

2. While the tomato mixture is in the fridge, cut 6- 1” slices of Italian bread; use the ¼+ cup of olive oil and brush oil on both sides of each slice; place on a cookie sheet and toast bread on both sides under a broiler until golden brown. Remove and set aside.

3. Once bread is toasted, spoon tomato mixture evenly over bread; sprinkle 1 TBSP feta cheese on top of tomatoes; drizzle glaze over top.

Serve immediately with any pasta dish, chicken or fish dinner!

PRO TIP:  When snipping your fresh basil, bunch about 8 to 10 leaves, hold firming with your fingers and snip with kitchen shears. Also, be sure to only use the ripest tomatoes, and of course Heirlooms are best!

Added bonus tip: This recipe has been altered from the original in my cookbook. You can go to my blog at www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Rhubarb Strawberry Dump Cake

Who say’s rhubarb is only for the spring? If you harvest your rhubarb properly, you can get a second harvest!

This is a super easy recipe anyone can make! I recruited my son Aaron (12) to put together this recipe! He chopped, and measured all by himself… & then got to enjoy the fruits of his labor with some Hudsonville Vanilla Bean ice cream… oh yum!

Here’s what you’ll need for this supper yummy dessert!
4 cups chopped rhubarb
1- 3 ounce box of strawberry Jello
1 cup granulated sugar, organic preferably
1 box moist yellow cake mix- I like Betty Crocker
1 cup cold water
¾ cup unsalted butter melted
9″ x 13″ casserole dish
Vanilla ice-cream!

Freshly harvested rhubarb!

Did you know that rhubarb is a perennial vegetable?
Rhubarb is generally harvested in the spring & used to make pies, jams & jellies, compotes, and super yummy cobblers, like this one! After harvest, rhubarb will send up a white flower stalk from the center… buttttt you can still harvest new growth late!

My son Aaron ready to make his cake!

1. Preheat the oven to 350 degrees. Lightly spray a 9″x 13″ baking dish with cooking spray butter flavor is great!

Arrange the rhubarb in an even layer in the bottom of the baking dish.

Layering the rhubarb evenly in the dish
Sprinkle sugar over the rhubarb

2. Next, sprinkle the sugar over rhubarb evenly, then repeat with the strawberry Jello.

Add the Jello as you did the sugar
Sprinkle the cake mix evenly across
Carefully drizzle butter over the cake mix

3. Sprinkle the yellow cake mix powder evenly over the sugar & Jello.
Pour the melted butter and the cold water evenly over the mixture.

Pour water evenly over the mixture.

4. Bake for 45 minutes to an hour, until crumb topping is golden brown.
Pro-tip: You can test the doneness of the cake by inserting a butter knife into the center to see if it comes out wet or not. If it is wet, check again every 5 minutes until it comes out dry.

Serve this delicious dessert with vanilla ice cream warm, or chill and serve with a tall glass of milk. Either way this dessert is sure to please!

Rhubarb Strawberry Dump Cake with super yummy vanilla bean ice cream!

What’s your favorite rhubarb recipe? Let us know in the comments below!
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Happy day,
Jean!