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Red, White and Bruschetta

Red, White and Bruschetta

Image credit to: Chris McIntosh for Boston Organics


  • 1 loaf crusty Italian or French bread
  • 1 1/2 cup tomatoes, diced (or grape tomatoes sliced in half)
  • 3/4 cup blueberries
  • 1/4 cup olive oil, plus 1 tsp for topping
  • 3/4 cup feta cheese, crumbled
  • 1 clove garlic, peeled
  • black pepper to taste


If you prefer to avoid carbs or gluten, this dish also makes for a wonderful summer salad. Just skip the bread and serve the mixture on a bed of salad greens like baby arugula, spinach or a delicate lettuce.

1. Preheat oven to broil. Slice bread into 1/2-inch thick slices. Lightly brush both sides of each slice with olive oil. Place on a baking sheet and broil for 7-10 mins or until golden brown, keeping an eye as they cook to prevent burning. (They'll be done when golden brown.) Remove from oven and rub one side of the each slice with garlic clove, just to give it an essence. Set bread aside to cool.

2. Gently combine tomatoes, blueberries, 1 tsp olive oil, feta cheese and black pepper together in a medium bowl. Spoon a dollop on to each slice. Garnish with basil, if desired.

Tested and Approved by Boston Organics (Chris McIntosh)

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