Tomato Bruschetta with Olive and Feta
Appears in Cook's Country April/May 2012
We wanted easy tomato bruschetta that we could make all -year round. And it’d be good if the tomatoes didn’t tumble to the floor at first bite, too.
WHY THIS RECIPE WORKS
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 po...