Garden Fresh Mediterranean Bruschetta

FIRST MAKE THE CROSTINI

1. For the baguette, you can transform it into crispy crostini (recipe below) or serve it on fresh and still-soft and chewy sliced baguette. It's honestly fantastic both ways! I've even served it in a bowl dip-style with fluffy pita wedges and torn baguette. Delish!
2. To make the crostini, preheat oven to 375°F.
3. For classic crostini, slice baguette into approx. 24 (¼-inch thick) rounds. To make toasts similar to the ones in my photos, slice baguette in half lengthwise (vertically) then slice at an angle to create 3-inch portions.
4. Arrange sliced baguette in a single layer on an unlined baking sheet and lightly brush olive oil over both sides.
5. Bake for 5 minutes, flip over, and bake an additional 5-7 minutes or until the slices are your ideal level of toasty. Perfectly toasted crostini will have a golden light brown surface with a lightly crispy interior.

NEXT MAKE THE BRUSCHETTA TOPPING

1. Finely dice tomatoes and cucumber. The smaller the dice, the more tasty topping we can fit on each piece of bread!
2. Chop green onions and crumble feta.
3. In a mixing bowl, add juice of 1 lemon, ¼ cup olive oil, and 1 tsp red wine vinegar. Season with ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, ¼ oregano, and ⅛ tsp dried dill. Add ½ tsp dried basil or 1 TBSP fresh.
4. Whisk together and mix in tomato, cucumber, feta, and green onion.

READY TO EAT?

1. Spoon bruschetta topping onto crostini or fresh sliced baguette and serve.