Mediterranean Bruschetta with Feta

Packed with fresh summer produce like vine-ripened tomatoes, cucumbers, onions, and fresh herbs, this easy Mediterranean bruschetta with tangy feta cheese and olives is the perfect appetizer for your summer gatherings!


– Cherry tomatoes – English cucumber – Red onion – Garlic – Olive oil

Quarter cherry tomatoes, and then toss them with cucumber, red onion, garlic, olive oil, vinegar, feta, olives, parsley, salt and pepper in a large bowl.

Preheat oven to 450 degrees F. Use a bread knife to slice the baguette on a diagonal to make half-inch thick slices.

Brush one side of each slice with a little olive oil and place olive oil-side down on a baking sheet.

Place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned and crispy around the edges.

Arrange the toasted baguette slices on a tray or platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the bruschetta mixture).

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