Feta bruschetta

Feta bruschetta


114 people made this

About this recipe: This is a deliciously different canapé for entertaining guests. It doesn't require a lot of work, but still tastes wonderful!


Serves: 16 

  • 1 good crusty baguette, sliced thickly
  • 1/2 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 75g (3 oz) Kalamata olives, pitted and sliced
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon chopped fresh oregano
  • 1 dessertspoon chopped fresh basil
  • 1 dessertspoon chopped fresh parsley
  • 2 large fresh tomatoes, diced
  • 1 (200g) packet feta cheese, crumbled
  • 4 tablespoons grated Parmesan cheese

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Arrange the baguette slices in a single layer on a baking tray. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil and parsley. Gently toss in the tomatoes. Top baguette slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
  2. Cook under the grill for 5 minutes, or until cheese is melted and bread is lightly toasted.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews (8)


Delicious! Amazing! Divine! Fabulous! Brillant! Unreal! Fantastic! - 22 May 2010


Altered ingredient amounts. I had to omit olives - hubby hates them. Used sliced tomatoes instead of diced to prettify the presentation, too. - 07 Aug 2008


These were pretty good, if not just a tad on the dry side, but I guess that's bruschetta... In any case they're a great addition to an Italian meal, not too time-comsuming, and way more interesting than a frozen garlic stick. - 07 Aug 2008

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