Tomato and Feta Bruschetta



This is such a delicious appetiser that is so simple to throw together it’s untrue. For a little rustic treat and a taste of the Mediterranean, it’s a great side to a pasta main. Take a look at our Tuna Fusilli with Olives and Sun Dried Tomatoes recipe to serve alongside it.


Tomato and Feta Bruschetta
Tomato and Feta Bruschetta



(makes 8)

1 loaf ciabatta bread (we’ve used Mike’s homemade ciabatta made using the recipe from Bread: River Cottage Handbook No. 3)

1 clove garlic

10-12 cherry tomatoes

2 spring onions

50g feta Cheese

Pinch dried basil (you can also used finely chopped fresh basil if you prefer)

Olive oil for drizzling



Cut eight slices of ciabiatta approximately 1cm thick and lightly toast on both sides.

Remove from grill and drizzle each slice lightly with olive oil.

Finely chop the tomatoes and place onto each slice, then layer with finely chopped spring onions.

Sprinkle the basil on top.

Drizzle sparingly on top with a little more olive oil.

Place under grill for a minute or so until the cheese has melted and is slightly browning.

Serve and enjoy!






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