Bruschetta with cherry tomatoes, basil, olives and feta
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.
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
Step 1
Heat the barbecue grill or a grill pan to high.
Step 2
Brush the slices of bread on both sides with olive oil, add a little sea salt and grill until char marks appear.
Step 3
Rub each slice of bread with the cut side of a garlic clove.
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.
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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Original URL: https://www.theage.com.au/goodfood/recipes/bruschetta-with-cherry-tomatoes-basil-olives-and-feta-20250317-p5lk3v.html