Savory Greek Bruschetta with Olives and Tomatoes

Greek bruschetta brings the bold flavours of Mediterranean cuisine — olives, tomatoes, feta, and fresh herbs — to a toasted bread base. A perfect appetiser that comes together in minutes.

Ingredients

Rustic bread (sourdough or ciabatta) · ripe tomatoes · Kalamata olives · crumbled feta · fresh oregano, basil, and parsley · Boutique Olive Grove EVOO · a splash of balsamic vinegar · salt and pepper.

Method

Preheat oven to 190°C. Slice bread into half-inch pieces, drizzle with EVOO, and toast for 10 minutes until golden. While the bread is toasting, dice tomatoes and olives and crumble the feta. Combine in a bowl with fresh herbs, a drizzle of EVOO, and a splash of balsamic. Season with salt and pepper. Spoon generously onto the toasted bread slices. Garnish with extra herbs and a final drizzle of EVOO. Serve immediately.

Variations

Add roasted red peppers or artichoke hearts. For heat, add red pepper flakes. Add grilled chicken or shrimp for a more substantial version.

Pairing

A chilled Sauvignon Blanc or Greek Assyrtiko. Or simply sparkling water with lemon.