This recipe for Feta Kalamata Bruschetta (aka Greek Style) can be made no time at all and is packed with flavor. Creamy Feta, sweet, juicy tomatoes with just the right amount of salty kalamata olives! Put on top of your favorite toast or serve it alone as a simple salad!
This recipe for Feta Kalamata Bruschetta is for all of you (and me) whose days are packed full from sun up to sundown but at the end of the day want to eat good food, made simply!
It’s been a crazy week. I’ve got a lot of things coming up I’m really excited about and can’t wait to share with you in the coming months. Opportunities are coming my way because you have been reading, making and commenting on so many of my recipes and posts. (Do I say thank you often enough, because I am so very grateful!)
I love bruschetta, the classic recipe of tomatoes basil and garlic meld together really well. But, sometimes I don’t want to have the lingering garlic breath that regular bruschetta give you. (You get it, you’re on the go, out among the public and don’t want garlic breath?!?)
This recipe for Feta Kalamata Bruschetta takes two skills: Cutting up the ingredients and stirring them. I kid you not, that’s all that you need to make this flavorful topping to go on toast, a cracker or even a slice of cucumber!
What’s the good stuff about Feta Kalamata Bruschetta?
Easy/Hard: Easy, the hardest part it to not nibble too much when making it!
Make Ahead/Made to Order: You can make this in the morning, and then serve it later. Actually I like to do it that way (even thought you can certainly make it right before.) When you give it time to meld together I think it is even better.
Options: I use this as an appetizer but it also works well as a salad or stirred up with pasta! WIN/WIN!
BONUS: It’s very healthy even if you do serve it on a toast. Serve it on a slice of cucumber and it’s extremely low carb!
Alcohol Pairing: Any light red wine such as Chianti or even a bolder wine such as Pinot Noir because that would go well with the strong flavors of the olives and cheese.
(If you love tomatoes as much as I do, check out this tomato and burrata salad too!)
- 2 cups of tomatoes (3 large, 2 clamshells of cherry tomatoes or 4-5 roma), cut to bite sized pieces
- 3 Tablespoons onions , minced (about 1/3 small onion)
- 16 kalamata Olives , pits removed and chopped into small pieces
- 1/2 teaspoon dried oregano
- 1 Tablespoon Fresh Basil , minced
- 1/3 cup Feta Cheese , crumbled
- Salt Pepper to taste
- Herb Toasts (Recipe below)
- Stir all ingredients together in a bowl except for the salt and pepper.
- Allow to sit for 10 minutes up to 8 hours for the flavors to meld together.
- Right before serving season the tomato mixture with salt and pepper to taste.
- !IMPORTANT TIP: If you add the salt in while it is melding it will cause the tomatoes to release all of their juices. Which in turn has the tomatoes get mushy. That's why it is so important to add the salt at the last minute. 🙂
- Spoon on to herb toasts or sliced cucumber pieces and serve immediately!
- 1 loaf french baguette (or sourdough baguette)
- 2 Tablespoons butter , melted
- 1/4 cup Olve oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary , chopped fine
- 1 teaspoon dried basil
- Salt and pepper to taste (added right before baking)
- Preheat oven to 325*
- Slice baguette into 1/4" slices. Be sure to cut all slices the same width so they bake evenly.
- Place sliced baguette onto baking sheet.
- Stir together all ingredients except for salt and pepper.
- With a brush, brush butter/oil/herb mixture on to one side of bread slices.
- Lastly, sprinkle all toasts with seasoned salt and pepper.
- Bake for 15-20 minutes until golden brown and crunchy.
- Can be made ahead and stored for several days in an airtight container. You can rewarm in the oven if desired for 5 minutes!
Bernadette Callahan says
April 17, 2016 at 5:57 pmWe made chicken bruschetta today found on an IG post, loved it! The kids helped make it and it was so simple and good.
LeAnne says
April 17, 2016 at 10:01 amI love anything with olives and cheese. I have half a block of feta in my fridge from a watermelon/feta salad i made the other day. now i know where the leftover cheese is going!
Laci says
April 16, 2016 at 7:57 pmYum and amaozng and definitely mystyle I made something like this last week and I’m already wanting it again.
Denea says
April 11, 2016 at 7:10 pmThis looks yummy and ver healthy! I appreciate great food like this!
Fickle Cattle says
April 11, 2016 at 8:18 amIf you have fresh ingredients, simple recipes are the best.
Michele says
April 17, 2016 at 10:41 amI completely agree! ~m
jill conyers says
April 10, 2016 at 4:06 amThis is one of my favorite combinations. Kalamata are the best olives ever and tomatoes will be in season soon. Yum!
Carolyn says
April 9, 2016 at 8:26 pmI love feta with anything. And I love your idea of putting it on cucumbers too. Super smart.
Tanya @ Mom's Small Victories says
April 9, 2016 at 1:01 pmYum, I love Greek flavors and fresh tomatoes. This sounds like a refreshing healthy snack and I agree letting the flavors sit and mix will make it even tastier!
Keri Herndon-Brown says
April 9, 2016 at 12:07 pmCan’t say I’m a fan of olives but these pictures make me want to try this recipe. I think I would love to serve these during the holidays as well.
Michele says
April 17, 2016 at 11:23 am@ keri, you could leave them out or possibly add artichoke hearts instead. You might need to add some additional salt for seasoning to balance it out though! ~m
tp keane says
April 9, 2016 at 4:56 amI love bruschetta’s and I love feta cheese too. So you know this is going to be on the table at our house tonight. Thanks for sharing.
Michele says
April 17, 2016 at 11:28 amGlad you like it! Hope you enjoy it as much as I do! ~m
Kristen says
April 9, 2016 at 4:51 amI am from an Italian family and we eat bruschetta all of the time. I have never thought to make a Greek version! These look and sound delicious. I will be making these for lunch this week!
Teresa says
April 8, 2016 at 8:18 pmI love anything with feta cheese on ti. Greek food is a favorite of mine, I can’t wait to try this!
Blythe A. says
April 8, 2016 at 7:34 pmThe herb toast sounds amazing. I love anything with feta. It has such a sour, yet rich flavor profile.
Amy at Mom's Magical Miles says
April 8, 2016 at 3:06 pmI love recipes that look so beautiful but are also really easy to prepare! Great idea to add the alcohol pairing information!
dani cc says
April 8, 2016 at 3:01 pmWhat a wonderful recipe. This would be great for any party. Going to try it out for some up coming events!
Lesley Carter says
April 8, 2016 at 2:22 pmThese look absolutely delicious! I love bruschetta as an appetizer, especially when we’re having pasta for dinner. I’m going to add the ingredients to the grocery list for tomorrow’s run. (Minus the olives.)
Michele says
April 17, 2016 at 11:33 amIt will work fine without the olives, you just may need to add a little extra salt to account for the missing olives! Enjoy!
Roxanne says
April 8, 2016 at 1:31 pmServing this on cucumber slices will pretty much make it a hand sized greek salad!! One of my favorites!
michele says
April 8, 2016 at 11:00 amThis is the second bruschetta post I’ve seen today and now I’m super hungry – ha! I love bruschetta it’s such a great snack! Great post xx felinebykatsaris.com
Michele says
April 8, 2016 at 11:03 amThats funny…. I just saw two other ones too! It must be the season for Bruschetta! ~m
Terri Steffes says
April 8, 2016 at 10:52 amCongratulations on the opportunities headed your way! I love this recipe and I am so glad you mentioned pasta. I want to try this with pasta so badly! Thanks for sharing.
Michele says
April 8, 2016 at 11:04 amI used the leftovers on pasta for breakfast the next morning…. oh man, it was delicious! Thanks for stopping by Terri~
Brianne says
April 7, 2016 at 11:50 pmMichele you always have such fabulous recipes! I absolutely love kalamata olives…I can’t believe I used to hate them as a kid. Definitely making up for lost time now. These would be great little bites to serve at a party. Thanks for sharing! And so great to hear about the opportunities coming your way:)
Michele says
April 8, 2016 at 11:05 amHA Brianne! I had the same issue with tomatoes that you had with kalamata olives… now I can’t get enough of them! ~m
Mica @ Let's Taco Bout It Blog says
April 7, 2016 at 10:22 pmYou had me at Feta! I love the colors!
Michele says
April 8, 2016 at 11:05 amFeta seems to be popping up in many of my recipes these days…. I agree! Yum!
Valentina says
April 7, 2016 at 9:37 pmThis sounds and looks divine! Congrats on all of your new opportunities!
Michele says
April 8, 2016 at 11:06 amThanks Valentina!
Laura | Wandercooks says
April 7, 2016 at 9:24 pmSounds so fresh and delicious. Love how versatile it is too, thank you can make ahead and serve a bit later when needed. P.S. Good luck with all your upcoming opportunities, it sounds like so many great things are about to happen so wish you all the best! 🙂
Michele says
April 8, 2016 at 11:07 amWhy Thank you Laura! Im very excited about everything! ~m
Vicky @ Avocado Pesto says
April 7, 2016 at 8:16 pmYUMMM love anything with kalamata olives! Glad to hear you’ve got exciting opportunities coming up!
Michele says
April 8, 2016 at 11:07 am😉