Greek Bruschetta
This Greek Bruschetta is a fresh and zesty twist on the Italian classic. Crisp crostini are topped with a vibrant mix of tomatoes, cucumber, feta, and herbs tossed in a lemon-olive oil dressing. It’s the perfect starter for summer parties, mezze platters, or light bites with wine.
Ingredients
Crostini:
- 1 baguette
- Olive oil for brushing
Topping:
- 4 Roma tomatoes finely diced
- ½ English cucumber finely diced
- 1½ cups crumbled feta
- ½ cup chopped green onion
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- 1 tsp red wine vinegar
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried oregano
- ⅛ tsp dried dill
- ½ tsp dried basil or 1 tbsp fresh
Instructions
- Slice baguette and toast at 375°F for 10–12 minutes, flipping halfway.
- Dice tomatoes and cucumber, chop green onions, crumble feta.
- Whisk lemon juice, olive oil, vinegar, and seasonings.
- Mix veggies and cheese into the dressing.
- Spoon onto crostini and serve.
- See full steps with tips & photos → https://p4pd.org/greek-bruschetta/
Notes
- For extra flavor, rub the toasted crostini with a cut garlic clove before topping.
- Make the topping up to 1 day ahead—just keep it chilled and stir before serving.
- Add Kalamata olives or chopped roasted red peppers for variation.
- Great paired with hummus, tzatziki, or a crisp white wine.