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Bruschetta with cherry tomatoes, basil, olives and feta

Neil Perry
Neil Perry

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Turn a quick snack into a light meal by adding a few products from the deli.
Turn a quick snack into a light meal by adding a few products from the deli.William Meppem

Bruschetta is an easy dinner party starter or a great light dinner accompanied by roasted capsicum or slices of cured meat. Instead of ciabatta, try a sliced baguette or olive bread.

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Ingredients

  • 8 thin slices of ciabatta bread

    extra virgin olive oil, to brush and serve

    2 garlic cloves, halved lengthwise

    2 punnets cherry tomatoes, washed and halved

    20 pitted green Sicilian olives, halved

    small handful basil leaves, washed

    200g Greek or Bulgarian feta, crumbled

Method

  1. Step 1

    Heat the barbecue grill or a grill pan to high.

  2. Step 2

    Brush the slices of bread on both sides with olive oil, add a little sea salt and grill until char marks appear.

  3. Step 3

    Rub each slice of bread with the cut side of a garlic clove.

  4. Step 4

    In a small bowl, combine the tomatoes, olives, basil, and a tablespoon of olive oil. Season to taste with sea salt and freshly ground black pepper.

  5. Step 5

    Top each slice of bread with some of the tomato mix, crumbled feta and another drizzle of olive oil.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.Connect via email.

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Original URL: https://www.theage.com.au/goodfood/recipes/bruschetta-with-cherry-tomatoes-basil-olives-and-feta-20250317-p5lk3v.html