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!