• 1 large baguette, sliced lengthwise
• 4 tbsp Harvest Sun-dried Tomato olive oil
• 8 vine-ripened tomatoes (or Roma), medium diced
• 1/2 cup rehydrated sun-dried tomatoes, diced
• 1/2 cup well-cooked smokey bacon, crumbled
• 1 red onion, finely diced
• 2 cloves fresh garlic, minced
• 1/2 cup fresh basil, chopped
• 1 tbsp of balsamic vinegar
• Kosher salt and fresh cracked black pepper to taste
• 1 cup of feta cheese, crumbled
In a medium bowl combine the tomatoes, sun-dried tomatoes, bacon, red onion, garlic and basil. Drizzle with 2 tbsp Harvest Sun-dried Tomato olive oil and balsamic vinegar. Season with salt and pepper. Mix well. Place the tomato mixture in the refrigerator and let marinate for a minimum of 30 minutes.
Preheat oven to 300°F/150°C.
Place sliced baguette on cookie sheet and drizzle with 2 tbsp Harvest Sun-dried Tomato oil and season with salt and pepper. Put on middle oven rack and lightly toast.
Remove from oven, top bread with refrigerated mixture and crumble the feta cheese generously. Return completed baguette slices to the oven and bake until feta has melted, about 10 to 15 minutes.
Use a serrated knife to slice bread into desired pieces and serve.
Note: Crumbled bacon can be omitted by replacing with an additional 1/2