Dana’s Greek Bruschetta

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.

This simple Greek bruschetta recipe is ready in 15 minutes! Recipe from Minimalist Baker's new cookbook, Everyday Cooking.



Tomato topping


  1. 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.
  2. Bake the sliced bread until just slightly golden brown, about 5 to 8 minutes. Set aside.
  3. 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.
  4. 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.


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.

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