Go Back
Golden toasted artisan bread topped with red cherry tomatoes, sliced black Kalamata olives, crumbled feta cheese, and fresh parsley on a rustic ceramic plate.

Bruschetta with Feta, Olives and Tomato

An authentic Mediterranean-style bruschetta topped with sweet cherry tomatoes, briny Kalamata olives, creamy Greek block feta, garlic, and fresh herbs served on crisp toasted artisan bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Bruschetta Topping:
  • - 2 cups cherry tomatoes halved or quartered
  • - ½ cup Kalamata or black olives pitted and sliced
  • - ½ cup Greek block feta cheese crumbled by hand
  • - 2 tbsp fresh flat-leaf parsley or basil finely chopped
  • - 2 tbsp extra virgin olive oil
  • - 1 tsp dried Greek oregano
  • - Fine sea salt to taste
  • - Freshly ground black pepper to taste
For the Bread Base:
  • - 1 crusty baguette or ciabatta loaf cut into ½-inch thick slices
  • - 2 tbsp extra virgin olive oil for brushing bread
  • - 1 whole raw garlic clove peeled and cut in half

Method
 

  1. In a medium glass mixing bowl, combine the halved cherry tomatoes, sliced olives, 2 tablespoons extra virgin olive oil, and dried oregano. Season lightly with fine sea salt and black pepper.
  2. Gently fold in most of the hand-crumbled feta cheese and fresh chopped parsley, reserving 1 tablespoon of each for final garnishing. Set aside at room temperature for 10 minutes to allow flavors to marinate.
  3. Preheat oven to 375°F (190°C) or place a heavy grill pan over medium-high heat.
  4. Arrange ½-inch thick bread slices on a baking sheet and brush both sides lightly with extra virgin olive oil.
  5. Bake or grill for 3 to 4 minutes per side until the bread is firm, golden brown, and slightly charred along the edges.
  6. Remove bread from heat and immediately rub one side of each warm slice with the cut side of the raw garlic clove.
  7. Using a slotted spoon to drain excess juices, spoon the marinated tomato, olive, and feta mixture generously onto each warm, garlic-rubbed bread slice.
  8. Sprinkle reserved crumbled feta and fresh chopped herbs over the top. Serve immediately.

Notes

- Use sheep's milk Greek block feta in brine for the best flavor and texture.
- Cherry tomatoes are recommended because they hold their shape and contain less liquid than large field tomatoes.
- Serve immediately after assembly to maintain peak bread crispness.