Greek Feta Bruschetta

I have a friend who refers to her­self as a ‘low-taster’. Based on other state­ments she has made, I think that by ‘low-taster’ she means that she doesn’t have a sophis­ti­cated palate for food. That she has always been sat­is­fied with food that is on the bland side of things. She is try­ing to mend her ways, branch­ing out with her cook­ing and ingre­di­ents. Search­ing for oppor­tu­ni­ties to try new recipes.

On the flip side, she calls me a ‘high-taster’. I think by this she meant that I love food, and have a broader under­stand­ing of what foods are out there. Hmm. If that is indeed what she means, I think I’ll take that as a com­pli­ment! How­ever she intended her label for me, I really do have a love for foods with a ton of fla­vor! I mean, A TON!! I like cheese that makes my tongue feel alive! I like caramel that actu­ally tastes like caramel, not just sugar. I like things with com­plex fla­vor. Lay­ered fla­vors. I like spice. And herb. And salt. And fat. I know fat doesn’t have a taste, but it sure has a feel.  And you can’t repli­cate it. Not use­less, waste­ful fat, but fat that counts. Just a lit­tle can make such a dif­fer­ence. I def­i­nitely go for qual­ity over quantity.

I have another friend. One who’s taste buds are more in line with my own. One who endures hav­ing a fam­ily who are ‘low-tasters’. She rarely gets a chance to indulge in the type of food that makes her taste­buds sing. So she brings awe­some stuff to our girls night’s. Where she knows her ‘high-tasting’ offer­ings will be uber-appreciated.

And man did I.

Appre­ci­ate her.

The day she brought this to my house to eat.

It’s fla­vor packed to crazy amounts! I loved the bal­ance of fla­vors. So much. I savored the fla­vors. Rolled my eyes a bit. Made sounds. Yum.

Greek Feta Bruschetta

Now I know it’s the mid­dle of win­ter, and I know good toma­toes are scarce as hen’s teeth, but try your best to find some toma­toes with some fla­vor. If not pos­si­ble with fresh, you will actu­ally be bet­ter off using canned diced toma­toes, and drain­ing the juice off really well. It’s seri­ously bet­ter than using taste­less tomatoes.

And then promise me one thing.

When the end of sum­mer comes, you will march on down to the farm­ers mar­ket and buy some heir­loom ‘maters and make this again. You’ll go nuts with the result. Amazing!

Greek Feta Bruschetta

Ingre­di­ents

  • 8 oz. feta cheese, crumbled
  • 2 cups diced fresh toma­toes (what will make you super happy is to use a vari­ety of heir­loom toma­toes. trust me.)
  • 1 bunch green onions, chopped
  • 1 1/2 tea­spoons greek sea­son­ing to start, then adjust to taste after every­thing is mixed together (I use Cavender’s All Pur­pose Greek Sea­son­ing)
  • A healthy driz­zle of good qual­ity olive oil over the fin­ished product

Instruc­tions

  1. Mix all ingre­di­ents together.
  2. Driz­zle olive oil over the top and store in refrig­er­a­tor until you serve.
  3. Serve with pita chips or wedges, or sea­soned cros­tini
http://secretlifeofachefswife.com/anthologie/appetizers/greek-feta-bruschetta

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3 Comments

  1. Yep. That’s right! I even made my own hoisen sauce this week. It was easy, so does it still count? Con­sider the fact that I’d never heard of hoisen sauce until that very day when I needed it for a high-tasting recipe.

    • That makes you the Hoisin sauce Boss, Cecilia!

  2. Mmmm! So very tasty! Seri­ously, my mouth is water­ing right now. Star­ing at that pic­ture for pro­longed peri­ods of time isn’t helping…

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