Tomato Bruschetta with Olive and Feta
From Cook's Country
Normally, tomato bruschetta suffers from two main problems: watery, bland tomatoes and soggy bread. We ditched the tomato water by treating the tomatoes with salt and sugar and spinning them in a salad spinner to shed as much moisture as possible. We fixed the soggy toasts by making a moisture barrier of whipped ricotta cheese (arugula pesto and olive tapenade in the variations) and spreading it over the toasts before we topped them with tomatoes. The spread also acted as a glue that held the tomatoes in place.
Makes 12 toasts
If you can’t find ciabatta, a loaf of hearty Italian bread can be used instead.
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