Ingredients:

  • 1 pound (450g) ripe Roma tomatoes, diced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (35g) Kalamata olives, pitted and chopped
  • 1/4 cup (35g) red onion, finely diced
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 baguette, sliced into 1/2-inch (1.25cm) thick rounds

Instructions:

  1. In a large bowl, gently combine the diced tomatoes, feta cheese, olives, red onion, basil, oregano, olive oil, red wine vinegar, minced garlic, and dried oregano (if using). Season with salt and pepper to taste. Mix well and set aside.
  2. Preheat oven to 375°F (190°C/Gas Mark 5). Brush both sides of the baguette slices with olive oil.
  3. Arrange the baguette slices in a single layer on a baking sheet. Bake for 5-7 minutes, or until lightly golden brown and crisp.
  4. Remove the toasted baguette slices from the oven. Spoon the Greek Bruschetta topping evenly onto each slice.
  5. Serve the Greek Bruschetta immediately while the bread is still warm and the topping is fresh.