Drunken Tomato and Feta Bruschetta


6 oz. feta, crumbled

2 oz. cream cheese, at room temp

2/3 cup good olive oil, divided

2 T freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

2 T minced green onions (about 2)

2 tsp minced garlic

2 T red wine vinegar

16 oz. (1 jar) Doux South® Drunken Tomatoes, chopped

3 T julienned fresh basil leaves, plus extra for serving

20-25 (1/2 in. thick) diagonal baguette slices, toasted


Place feta and cream cheese into food processor and process until mixed. Then, add 1/3 cup of olive oil, lemon juice, ½ tsp. salt, and ¼ tsp. pepper. Process until smooth.

In a bowl, whisk together the red wine vinegar, remaining 1/3 C olive oil, 1 tsp. salt, and ½ tsp. pepper.

Add tomatoes and basil to bowl and stir together gently.

Let tomato mixture sit for up to one hour prior to serving to allow flavors to meld.

Place bread slices on a baking sheet and brush with olive oil.

Bake bread in a 425 degree oven for approximately 6-7 min. until browned.

Spread cheese mixture on top of warm bread. Then, top with a spoonful of tomato mixture. Finish off with a sprinkling of fresh basil and serve.