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Bruschetta with Feta

Bruschetta is a classic antipasto from Italy. It’s basically slices of bread that have been drizzled with oil, toasted and rubbed with garlic. It’s often topped with anything from vegetables to cured meats.  In this bruschetta with feta and tomato recipe, the garlic and oil are combined before brushing it on the bread slices and toasting. This gives the appetizer a more robust garlic flavor. 
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 16
Calories: 101kcal

Ingredients

Feta & Tomato Topping:

  • 4 large tomatoes diced
  • ¼ cup medium red onion finely chopped
  • ¼ cup feta cheese crumbled
  • 1/4 cup basil leaves finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoons sea salt
  • ¼ teaspoon pepper

Bruschetta:

  • 1 large baguette sliced in 1 inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic minced

Instructions

Feta and Tomato Topping:

  • In a medium bowl toss the garlic, tomatoes, onion, feta and basil together with the olive oil, vinegar, salt and pepper. Set in the refrigerator while you make the bruschetta.

Bruschetta:

  • Preheat oven to 400F.
  • In a small bowl mix together the olive oil and the minced garlic.
  • Arrange the slices of bread on a baking sheet and brush them with the oil/garlic mixture.
  • Toast the bread slices in the oven until they are lightly golden, about 15 minutes. Remove from the oven and allow to cool.
  • Spoon the tomato salad on top of cooled, toasted bread slices.
  • Additional chopped basil can be sprinkled on top before serving if desired.

Nutrition

Serving: 1g | Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 160mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg