Feta Bruschetta

• 1 large tomatoes, seeded and chopped
• 12 cup crumbled feta cheese
• 14 cup chopped kalamata olive
• 14 cup kraft italian vinaigrette salad dressing (with extra virgin olive oil)
• 1 tablespoon chopped basil

1. Combine all ingredients and refrigerate one hour.
2. Serve with toasted baguette slices or crostini.
3. Note: I have used a reduced fat balsamic vinaigrette and reduced fat feta with excellent results.

tomatoes, feta cheese, olive, salad dressing, basil

Taken from www.food.com/recipe/feta-bruschetta-432793 (may not work)