For the Bruschetta Base:

• 1 baguette, sliced into 1/2-inch thick pieces
• 2-3 tablespoons olive oil
• 1 clove garlic, peeled and halved

For the Topping:

• 1 cup cherry tomatoes with vin 
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata pitted olives, chopped
• 1/4 cup feta cheese, crumbled
• 2 TBS fresh parsley, chopped
• 1 TBS fresh mint, chopped
• 3 TBS olive oil
• 1 TBS lemon juice
• Salt and pepper to taste

Instructions

Preheat the oven to 400°F

• Place the baguette slices on a baking sheet along with the cherry tomatoes
• Brush each slice of baguette with olive oil.
• Toast in the oven for 5-7 minutes or until golden and crispy.
• Cherry tomatoes must also be cooked at this time.
• Remove from the oven and rub each slice with the cut side of the garlic.

Topping:

In a medium bowl, combine all toppings and mix well

Assemble the Bruschetta:

• Spoon the topping mixture onto each toasted baguette slice
• Top it with a cherry tomato with its vine.
• Arrange the bruschetta on a serving platter.