Herbed Feta Bruschetta

Herbed Feta Bruschetta


81 people made this

This is a great starter, especially for a dinner party. It goes well with any pasta dish, doesn't require a lot of work, tastes wonderful and it rhymes!


Serves: 16 

  • 1 loaf crusty Italian or French bread, sliced thickly
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 75g black olives, pitted and sliced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh parsley
  • 2 large fresh tomatoes, diced
  • 250g crumbled feta cheese
  • 4 tablespoons grated parmesan

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

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

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Reviews (4)


Altered ingredient amounts. I toasted one side of the bread first, turned it over then added the topping. Makes it more crispy. This is a yummy recipe, and so easy! - 27 Dec 2009


Great Bruschetta, Becca! (That rhymes too!) - 27 Dec 2009


Altered ingredient amounts. I had to omit olives - hubby hates them. Used sliced romas instead of diced to prettify the presentation, too. 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 frozen garlic bread. - 29 Sep 2008

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