My recipe for Bruschetta with Olives & Feta is quick, easy and perfect for a light snack, lunch or entree for dinner. I recently made this as an entree for our Home Restaurant Date Night and we both enjoyed it. This will definitely be a regular on our menu.
What is Bruschetta?
Bruschetta is an Italian appetizer that consists of grilled bread rubbed with garlic, topped with ripe diced tomatoes, fresh basil, and olive oil. It is commonly served as an antipasto or starter dish. Sometimes, variations may include additional ingredients such as mozzarella, balsamic glaze, or even different types of spreads. Bruschetta is known for its simple yet delicious combination of flavors and is often enjoyed during the summer months.
Bruschetta with Olives & Danish Feta
Bruschetta can be topped with anything you fancy. The most common topping is tomatoes and basil but I decided to try something a little different and the result was very tasty! I’m not big on measuring and as it was an entree for the two of us I just estimated how much of each ingredient I needed.
Ingredients
French bread stick or loaf of crusty Italian bread
Garlic – I use minced garlic
Olives without pips – I used about 12-14
Red Onion – I used about 1/4 chopped finely
Olive Oil – Extra Virgin is what I use
Danish Feta Cheese
Balsamic Vinegar
Dried Italian Herb Mix for garnish – just a sprinkle
Basil leaves to garnish
Method
- Prepare a baking tray spreading olive oil to avoid bread sticking.
- Preheat Oven to 200℃ (400℉)
- Cut the bread on an angle and coat both sides with olive oil and garlic. I spread the minced garlic on one side
- Line tray with bread and cook for 10 minutes turning after 5 minutes
- Whilst bread is cooking chop both olives and onion finely.
- Remove bread from oven – I like it crisp on the edges but soft in the middle
- Top garlic side up with Olives and Onion
- Sprinkle crumbled feta over the top. I use Danish Feta as it has less saturated fats
- Sprinkle some dried Italian herbs and add a basil leave
- Drizzle lightly with balsamic vinegar (optional)
Here are some alternatives for you to try: Our 33 best bruschetta recipes | Australian Women’s Weekly Food (womensweeklyfood.com.au)
Let me know if you try it – you won’t be disappointed.
14 Comments
That’s sounds very tasty Sue – it would make a great lunch too. Thanks for sharing
It was so easy, Janine and tasted really good. I cooked the bread just enough so it was crusty on the edges but softer in the middle. x
Yum – this looks delicious, Sue. It’s just the perfect appetizer that I have been looking for!
Hi Donna, it was delicious and you could add some salad to make a meal of it. x
This looks delicious, Sue! I’d have to leave out the red onion as my husband’s stomach just can’t handle them. I don’t really like tomatoes that much, but I do like them when they’re cooked. And, feta cheese is scrumptious!
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Hi Marsha, you can really put any toppings on. The usual is tomato but I just went for something a bit different. x
Looks delicious, Sue
It was, Toni and so easy x
Thanks, Sue for this recipe. It will definitely be on the menu the next time I have guests. I hope all is well with you.
So easy, Bernadette and doesn’t take long to make. Perfect for guests. x
A great recipe thanks so much Sue 🙂
So easy, Deb and quick to make. You can really get creative with any topping you want, really. x
I love olives but my other half, who eats almost everything, doesn’t. I would eat this in a heartbeat! Tell me more about Home Restaurant Date Night?
You can put any topping you like, Bernie. Tomato and onion are usually the favoured option. Re Home Restaurant Date Night, we used to make Saturday nights the night we would make a special dinner and have a ‘date night’ at home. Life took over and we let the special dinners slide so I’ve brought them back. It is fun to work out what recipes to make and we usually try to take it in turn to prepare a special dinner. x