June 9, 2013

Tomato-Cucumber Bruschetta

Thought One: Make something snacky for people coming over Saturday night.
Thought Two: It's summer. It should taste like summertime.
Thought Three: Ocean serves that tomato-cucumber stuff with crostini. It's like better than their entrees.
Thought Four: Hey, I just bought cucumber and tomato at the farmers market.
Thought Five: Mad's remake of Ocean yum was totally meant to be.

I never cease to be amazed when vegetables can be this refreshing tasting and addictive. Those who partook agreed.

The spread for an evening in the backyard for my friend Jennifer to share about her work in nonprofit architecture serving global missions with 100 Fold Studio: the aforementioned bruschetta masterpiece, mini peach cupcakes, grapes, mixed nuts, limade and vino.

The bruschetta is definitely making future appearances at the lake.

Tomato-Cucumber Bruschetta

1 baguette
Cooking spray
2 tomatoes, diced
1 cucumber, diced
Feta cheese, crumbled to taste
Red wine vinegar, to taste
Olive oil, to taste
Greek seasonings, to taste

Preheat oven to 425 degrees. Slice baguette into thin slices. Place on a baking sheet. Spray bread pieces with cooking spray. Turn pieces over and then spray the other side. Bake for about 5 minutes or until slices are crispy and start to brown. Remove from oven and let cool.

Stir together remaining ingredients, adding the amount of the last four ingredients to your heart's desire. Serve veggie mixture cold or at room temperature.

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