Mother/daugther duo, Dianna and Alyssa Bybee stepped back into the GTU kitchen to share their Bruschetta recipe. They showed us how to make this simple, yet delicious appetizer.


For Bruschetta

• 1 long French baguette

• 1 Tablespoon olive oil

For Creamy Feta

• 1 cup crumbled feta cheese

• ¼ cup cream cheese

• 1 Tablespoon olive oil

• 2 Tablespoons fresh squeezed lemon juice

• 1 Tablespoon lemon zest

• ¼ teaspoon black pepper

For Tomato Topping

• 2 cloves fresh garlic minced

• 3 Tablespoons shallots minced

• 2 Tablespoons balsamic vinegar

• 2 Tablespoons olive oil

• 1  teaspoon salt 

• 1 teaspoon pepper

• 2 pounds ripe garden tomatoes diced to ¼ inch

• 3 Tablespoons fresh basil leaves cut in chiffonade ribbons

• 20 to 25 ½-inch-thick diagonal baguette slices, toasted

For garnish

• 2 Tablespoons extra fresh basil leaves cut in ribbons (for garnish)



1. Preheat oven to 425 degrees Fahrenheit. Slice a baguette into ½ inch, slightly diagonal slices with a serrated knife and place on cookie sheet(s).

2. Brush olive oil lightly over each slice of bread. Place in oven for 5-6 minutes or until lightly toasted.

Creamy Feta

1. Place feta and cream cheese in the medium mixing bowl. Whip with hand mixer until smooth.

2. Add 1 Tablespoon olive oil, lemon juice, lemon zest, ¼ teaspoon pepper and mix until blended.

Tomato Topping

1. Cut tomatoes to ¼ inch dice and place in colander to drain for 10 minutes.

2. Combine garlic, shallots and vinegar in a bowl. Mix in olive oil, salt and pepper. Add diced tomatoes and basil ribbons, then stir gently.

To Assemble

1. Spread each bread slice with about 1 teaspoon creamed feta mixture.

2. Place 1 Tablespoon of tomato mixture atop feta (use a slotted spoon to remove extra liquid). Sprinkle with extra basil ribbons to serve.


• Make the tomato topping about an hour before serving so flavors can blend.

• You can also serve separate bowls of crostini, feta and tomato mixture and let guests assemble their own.

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