Bruschetta la Greca – the Greek Version of Italian Bruschetta
Bruschetta can be served as appetizer, snack, breakfast, or dinner. It pairs well with chicken breast or white fish. Traditional Italian bruschetta is garlic-rubbed toast with a portion of chopped tomatoes on top. And while it’s delicious and lacks nothing, the Greek version with olives and an extra protein from feta cheese is an interesting twist. If you’re looking for inspiration on what to add to traditional tomato toast, try this Greek recipe.
Recipe Modifications:
The proportions are approximate; it all depends on how many tomatoes you put on the toast, how thick you cut the slices, and what kind of bread you use.
- Bread: Use your favorite. It can even be a few days old. Baguette, lumberjack’s bread, rye bread, ciabatta, fitness rolls. Whatever you have on hand.
- Olives: Use Kalamata olives, also known as kalamon. If you don’t like them, you can use other varieties. You can also substitute olives with capers.
- Cheese: Use real Greek feta; it tastes much better than salad cheeses. It also has a crumblier texture.
How to make croutons for bruschetta?
Slice the bread into thick slices, arrange them on a baking sheet, and place them on the first or second rack of the oven (counting from the top). Bake using the grill setting. Keep an eye on the croutons so they don’t burn! The croutons will be ready in 5 minutes! You can also toast the croutons in a pan or use a toaster if you’re making a smaller batch. An electric grill also works well.
How to make croutons from stale bread?
Day-old bread is great for bruschetta. After baking, the croutons will be super crispy. To soften the bread, spray the croutons with water, for example, with a spray bottle before baking. If you have an oven with a steam function, use it and the croutons will be soft inside and crispy on the outside.
What tomatoes to use for bruschetta?
Use your favorite tomatoes. Bruschetta is most delicious in the summer, when tomatoes are in season. I prefer tomatoes that are low in water and seeds but high in flesh, such as Roma or raspberry tomatoes. I also like to mix a few different types of tomatoes. You can also use cherry tomatoes.
Love recipes like this? Check out my recipe for traditional Italian bruschetta too!
The following proportions make about 14 tomato toasts.
Read the step-by-step recipe for how to make the best bruschetta with olives and feta, and watch the video below.
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Bruschetta la greca – the Greek version of Italian bruschetta
Video
Greek Style Bruschetta Recipe
Ingredients
- 400 g bread (e.g. 1 loaf of woodcutter's bread, 1 large baguette, 5 rolls e.g., ciabatta)
- 1 clove garlic
- 1 kg tomatoes
- 70 g kalamata olives
- 70 g feta cheese
- 10 g butter (or olive oil for spreading on toast)
- 1 handfull fresh basil leaves
- 4 tbsp olive oil
- pepper
- salt
Instructions
- Finely dice the tomatoes. I always peel them, but you don't have to. Add salt and place in a strainer to remove excess water from the tomatoes. Adding salt will help the tomatoes release more water. Let sit for about 15 minutes. Meanwhile, chop the olives and basil.1 kg tomatoes, 70 g kalamata olives, 1 handfull fresh basil leaves, salt
- Slice the bread. I slice it thick enough to hold a generous portion of the tomatoes. You can spread a thin layer of butter or olive oil on each slice. You can also toast the bread without any fat and spread it after baking, or leave it dry. Spread the bread on a baking sheet and bake in an oven preheated to 250°C (
470 °F) for about 5 minutes until golden brown.400 g bread, 10 g butter
- Rub the baked croutons with a garlic clove cut in half.1 clove garlic
- In a bowl pour the drained tomatoes, pepper, olives, basil, and olive oil. Mix thoroughly and spread on the toast. Finally, crumble pieces of feta cheese over each toast. Enjoy!70 g feta cheese, 4 tbsp olive oil, pepper
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
