Greek Bruschetta Recipe

Introduction

Greek Bruschetta is a fresh and flavorful twist on the classic Italian appetizer. Bursting with juicy tomatoes, crisp cucumber, and tangy feta, it makes a perfect light snack or party starter. Whether served on toasted crostini or soft baguette slices, this dish offers a delicious taste of the Mediterranean.

Ingredients

• 1 baguette
• 4 Roma tomatoes
• ½ seedless English cucumber
• 1 ½ cup freshly crumbled feta
• ½ cup chopped green onion
• 1 lemon
• ¼ cup extra virgin olive oil
• 1 tsp red wine vinegar
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ tsp dried oregano leaves
• ⅛ tsp dried dill
• ½ tsp dried basil or 1 tbsp fresh basil

Instructions

1. Step 1: Preheat your oven to 375°F for the crostini. Slice the baguette into approximately 24 rounds about ¼-inch thick for classic crostini, or slice it lengthwise and then at an angle to create 3-inch portions if you prefer larger toasts.
2. Step 2: Arrange the baguette slices in a single layer on an unlined baking sheet and lightly brush olive oil over both sides. Bake for 5 minutes, flip the slices, and bake for an additional 5 to 7 minutes until golden and crispy.
3. Step 3: While the bread bakes, finely dice the tomatoes and cucumber. The smaller the dice, the better the topping will hold on the bread.
4. Step 4: Chop the green onions and crumble the feta cheese. Combine them in a mixing bowl with the diced vegetables.
5. Step 5: In a separate bowl, whisk together the juice of 1 lemon, ¼ cup olive oil, 1 tsp red wine vinegar, garlic powder, salt, black pepper, oregano, dill, and basil.
6. Step 6: Pour the dressing over the vegetable and feta mixture and toss gently to combine.
7. Step 7: Spoon the bruschetta topping generously onto the toasted crostini or fresh baguette slices and serve immediately.

Tips & Variations

• For extra Mediterranean flavor and to help the topping stick, spread a thin layer of hummus on the crostini before adding the bruschetta mixture.
• Use fresh herbs if available; they bring a brighter, fresher taste to the topping.
• If you prefer a softer texture, serve the bruschetta topping with fresh, untoasted baguette slices or pita wedges.

Storage

Store any leftover bruschetta topping in an airtight container in the refrigerator for up to 2 days. Keep the crostini or baguette slices separate in a sealed bag to maintain their crispiness. Reheat crostini briefly in a warm oven before serving, and add fresh topping after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the topping ahead of time?

Yes, the topping can be made a few hours in advance and refrigerated to allow flavors to meld. Just mix gently before serving.

What if I don’t have an oven to toast the bread?

You can toast the bread in a toaster oven or even on a hot skillet over medium heat, brushing with olive oil for crispiness.

Greek Bruschetta Recipe

Print Recipe

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4.5 from 135 reviews

A fresh and vibrant Greek Bruschetta featuring crunchy toasted baguette topped with a flavorful mix of diced tomatoes, cucumber, crumbled feta, and herbs, dressed in lemon juice and olive oil for a perfect Mediterranean-inspired appetizer or snack.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 crostini servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Greek, Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crostini

• 1 baguette
• ¼ cup extra virgin olive oil (for brushing)

For the Bruschetta Topping

• 4 Roma tomatoes, finely diced
• ½ seedless English cucumber, finely diced
• 1 ½ cup freshly crumbled feta cheese
• ½ cup chopped green onion
• 1 lemon (juice only)
• ¼ cup extra virgin olive oil
• 1 tsp red wine vinegar
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ tsp dried oregano leaves
• ⅛ tsp dried dill
• ½ tsp dried basil or 1 tablespoon fresh basil, chopped

Instructions

1. Preheat and Prepare Baguette: Preheat your oven to 375°F (190°C). Slice the baguette either into approximately 24 rounds each about ¼-inch thick for classic crostini or cut it lengthwise and then slice at an angle into 3-inch pieces for longer toasts. Arrange the slices in a single layer on an unlined baking sheet.
2. Brush and Bake Crostini: Lightly brush both sides of each baguette slice with extra virgin olive oil. Bake in the preheated oven for 5 minutes, flip the slices, and bake for an additional 5 to 7 minutes until golden brown and crispy with a lightly crunchy interior.
3. Prepare Bruschetta Topping: While the crostini cooks, finely dice the Roma tomatoes and English cucumber, making the pieces as small as possible to get more topping per slice. Chop the green onions and crumble the feta cheese.
4. Mix Dressing and Combine: In a mixing bowl, whisk together the juice of one lemon, ¼ cup olive oil, and 1 teaspoon red wine vinegar. Season with ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon dried oregano, ⅛ teaspoon dried dill, and add either ½ teaspoon dried basil or 1 tablespoon fresh chopped basil. Stir in the diced tomatoes, cucumber, crumbled feta, and chopped green onions until well combined.
5. Assemble and Serve: Spoon the prepared bruschetta topping generously over the toasted crostini or fresh sliced baguette. Serve immediately as a delicious Mediterranean appetizer or snack.

Notes

• Optional Variation: Spread hummus on the crostini before adding the bruschetta topping to help it adhere better and add a creamy, rich flavor.
• You can serve the bruschetta topping as a dip with pita wedges or torn baguette pieces if preferred.
• Adjust the seasoning to taste, especially salt and pepper, depending on the saltiness of your feta cheese.
• For fresher herb flavor, prefer fresh basil over dried if available.

Keywords: Greek bruschetta, feta bruschetta, Mediterranean appetizer, crostini, tomato cucumber topping, easy appetizer, vegetarian bruschetta