Dana’s Greek Bruschetta
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Greek
This easy bruschetta recipe features an optional Greek twist, with oregano and sliced olives. It’s a simple appetizer, or snack, ready in about 15 minutes! Recipe yields enough appetizer servings for about 6 people.
Scale
Ingredients
Bread
- 1 whole grain baguette, cut into 1/2” thick slices
- 1 large garlic clove
- 1 tablespoon olive oil
Tomato topping
- 1 pint (2 cups) cherry tomatoes, quartered
- 1/4 cup chopped fresh basil
- 1/4 cup Kalamata olives, pitted and chopped (optional)
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Pinch of salt
- Pinch of freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Take the garlic clove and rub it on both sides of each slice of bread, for extra flavor. Brush both sides of each slice with olive oil, then arrange the slices in a single layer on a large, rimmed baking sheet.
- Bake the sliced bread until just slightly golden brown, about 5 to 8 minutes. Set aside.
- In the meantime, in a medium serving bowl, combine all of the bruschetta ingredients. Toss to coat, then adjust seasonings as needed, adding more salt, oregano, or vinegar, as desired.
- Serve the toasted bread with the tomato topping on the side. This appetizer is best when fresh, but you can store the tomato topping for up to 2 days, covered, in the refrigerator.
Notes
Recipe minimally adapted, with permission, from Everyday Cooking by Dana Shultz.
Make it gluten free: I think you could serve the tomato topping with sturdy gluten-free crackers.
Change it up: Skip the olives and the oregano for more traditional tomato bruschetta flavor.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Recipe from Cookie and Kate: https://cookieandkate.com/greek-bruschetta-recipe/