Tomato and Feta Bruschetta

• 2 1/2 tablespoons extra-virgin olive oil
• 1 tablepoon fresh thyme leaves
• 1 1/2 teaspoons red wine vinegar
• 1 teaspoon minced fresh hot chile, such as jalapeno or serrano
• 1 medium red onion, thinly sliced
• 4 ounces feta cheese, preferably Bulgarian, crumbled
• Salt and freshly ground pepper
• Eight 1/2-inch-thick slices from a large loaf of peasant bread
• 2 large ripe tomatoes, sliced 1/2 inch thick

1. In a medium bowl, combine the olive oil, thyme, vinegar and chile.
2. Fold in the onion and feta and season with salt and pepper.
3. Toast the bread.
4. Spread the onion-feta mixture over the toast and arrange the tomato slices on top, cutting them in half if necessary.
5. Season with salt and pepper and serve.

extravirgin olive oil, thyme, red wine vinegar, fresh hot chile, red onion, feta cheese, salt, bread, tomatoes

Taken from www.foodandwine.com/recipes/tomato-and-feta-bruschetta (may not work)