Feta bruschetta

    Feta bruschetta

    291saves
    30min


    116 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!

    Ingredients
    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

    Method
    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)

    roni_mcg
    5

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

    by
    5

    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

    by
    2

    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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