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This is a great appetizer, especially for entertaining guests. It goes well with any Italian entree, doesn’t require a lot of work, and it tastes wonderful!
Ingredients
- 1 loaf French bread, sliced
- ½ sweet onion, finely chopped
- 2 cloves garlic, chopped
- 1 (2.25 ounce) can sliced black olives, drained
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon chopped fresh oregano
- 2 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh parsley
- 2 large fresh tomatoes, diced
- 1 cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
Step 3
Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 164 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat3g | 16% |
| Cholesterol15mg | 5% |
| Sodium420mg | 18% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber1g | 4% |
| Total Sugars2g | |
| Protein7g | |
| Vitamin C4mg | 19% |
| Calcium116mg | 9% |
| Iron1mg | 8% |
| Potassium111mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This is a wonderful recipe! I used fresh Italian bread instead of French bread only because that is what I happened to have in the house. Other than that, I followed the recipe exactly and it was delicious. I would certainly make it again!
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Other than omitting the olives, I kept this recipe “as is.” Very good!
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I needed something to make with my surplus of late season tomatoes for a gathering at my place and this caught my eye. I wish I could tell you how it was from personal experience. But my guests ate it up before I got to try any! It looked and smelled great and they were all raving about it! So I’ll base my rating on their review!
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I don’t think I’ve had a better bruschetta! Originally, I went searching for a bruschetta recipe because my boyfriend had never tried it before. I made this and I was so impressed with it (so was he!) that I’ve made it numerous times for friends and family. Everyone loves it!
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Loved this!
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Awesome! I made it just as written. I toasted the bread slightly before adding toppings. Crispy and delicious! Thanks. 🙂
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Very good! I’ve made it a few times and it is much better if you can let it sit overnight. I also add an extra clove of garlic.
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Delicious! I used olive bread from the bakery with a little bit of butter, and added fresh eggplant and a blend of 6 Italian cheeses! I left out the basil, parsley, and feta. My husband and I loved it!
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Color and texture was very nice, taste good but not great. Also, this made the bread soggy in the middle. Might depend on how juicy your tomatoes are, but I’d recommend putting this mixture into a strainer to take a lot of the liquid out. Also might be a good idea to partially toast the bread before finishing it in the oven.
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Delicious!
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This is fabulous. Fresh basil is a must, but I substituted dried for parsley and oregano. I did bake a bit longer until the cheese melted and slightly browned.
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Excellent! The feta gives it just the right “twang”!
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really enjoyed. Toasted bread first – we like it crunchy.
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This was the most delicious bruschetta I have ever eaten!!! I made it for a party and everyone commented about how delish it was. The only thing I added was a little balsamic glaze drizzled on top at the end before putting it in the oven just because I had that on hand. Can’t wait to have an excuse to make this again!
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I served this at a party I was hosting and got rave reviews! Good thing we all ate some though, this is heavy on the garlic.
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These were the hit of a recent dinner party. I served the bruschetta as a side to grilled chicken and EVERYONE (even the picky kids) had seconds.
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Can you say OMG! I made this for a gathering and I had ladies love this over the caterer main dish, very good stuff—Thank you so much!
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Good. Not the best I’ve had. I would saute the onions and let the ingredients sit in the fridge for at least an hour next time.
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This is a wonderful recipe!! So easy! Loved the fetta… nice touch
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it’s a really good basic bruschetta recipe, but it’s a little bland. Sprinkling a little bit of black pepper over the cheese before baking would probably be a good addition
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This was awesome despite the small modification I had to make. The grocery store was out of sweet onions so I substituted the sweet onion for a yellow onion and saut?ed the onion for a couple minutes. Delicious! Will definitely make again!
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Very delicious! Perfect appetizer for my New Years Eve party. I loved it so much I’m making another batch right now. I used more garlic than the recipe calls for, but otherwise I follwed it exactly. Best bruschetta I’ve ever had.
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It was okay; not the best I’ve tasted. Followed the recipie exactly as stated, but for next time I would highly recommend buttering the bread slices and toasting it before putting all the ingredients on it.
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Way too much onion! It would be much better with less.
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This was a big hit at our Christmas eve party – it was by far the most liked appetizer of the evening. I had to make a few changes, for example, my Christmas budget didn’t allow for paying $6 for the fresh herbs so I used fresh basil only which I’d bought for another recipe. Also, I mxed the cheeses in with the tomatoes and let it all marinate for a few hours. Lastly, I pre-toasted the bread so it didn’t get soggy and then broiled the assembled bruschettas for about 3 or 4 minutes until the cheese just barely started to melt and the edges of the bread got nice and brown. These are delicous and best of all even at room temp they are great.
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This.was.amazing. SO flavorful, so easy, and so impressive!! I followed the recipe exactly and thought it made better bruschetta than any restaurant. I will be making this again!
UPDATE: this is the recipe I use when I want to make brushetta. I recently made them for a dinner party and my guests loved them. -
Excellent Bruschetta and a big hit for Labor Day weekend. Made according to recipe except I had no parsley and lightly toasted the bread. Made 24 thin slices. A keeper. Thanks!
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I liked the flavors , especially since I made the mixture ahead and let it sit to let them work together, but the feta cheese would not melt and the 1 tablespoon of olive oil drizzled over the top was not enough and even after adding more it was kind of dry and pretty messy to serve as the cheese just fell off. Next time I will use a shredded romano , maybe with a little shredded mozzarella mixed in.
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I made this recipe as an appetizer for Thanksgiving. This is by far the best bruschetta I?ve ever tasted! One of my guests said, ?This is restaurant quality.? I toasted by French bread a bit before added any ingredients and I used my mini-chopper to chop all the onions, garlic, and other spices. It was so easy to make and a great hit for the holiday. Will definitely be doing this recipe again for Christmas! Thanks so much for posting this one!
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Had an Italian dinner night with a couple of high school kids and made this as an appetizer. I used sun-dried tomatoes, diced, instead of fresh tomatoes. Kids commented how delicious it was. Of course, I tested the product myself, and it is a fabulous recipe!
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Very easy and everyone loved it.
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Made some changes because it is what I had on hand…used greek olives, chopped. Some were stuffed with feta cheese. Also had some roasted garlic cloves. Mixed all together and let sit in the fridge for about 6 hours. Mopped slices of french bread with olive oil and toasted in the oven for about 10 minutes before adding the topping. Then baked for 9 minutes. It was delicious. Served with spicey shrimp gumbo.
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Everyone loved this bruschetta. I also let the tomato topping marinate for several hours. So easy and so delicious.
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5 stars when made with fresh mozzarella instead of feta. Feta doesn’t belong in bruschetta, sorry!
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my guests loved this bruschetta! some ate it as a salad without the crackers.
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Took it to work for a potluck and everyone was raving about it. Thanks!
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Delicious! I used “Jo’s Rosemary Bread” from this site as the base, since I had made a loaf earlier in the week. This bruschetta was easy to make and had a lot of flavor. I took other reviewers’ advice and let the tomato mixture marinate for a few hours. I will definitely make it again.
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I found this recipe because I was trying to use up some feta and tomatoes before they went bad and it was fabulous!!! My husband and I ended up feasting on them! I didn’t use fresh herbs because I didn’t have them on hand. I also didn’t have sliced canned olives so I used Greek olives instead.
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I made these yesterday for a little get together with my friends and they were great! Everybody loved them! I used 3 Roma tomatoes and Kalamata olives.
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Very yummy!!! I’ve made these a lot and always have non left!!!
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Little tip if you don’t use parmesan. I kept waiting for the cheese to melt, until my boyfriend told me that feta doesn’t melt. It got a bit dried out in my opinion but my sister showed up and said it was the best bruschetta shes ever had.
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Delicious! I made this to accompany a light dish for supper. The whole family loved it. I drained some of the liquid before topping bread. It came out perfect. Thank you for sharing.
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This recipe is both good and easy to prepare. I made one minor change. Instead of using diced fresh tomatoes as suggested, I sliced the tomatoes into eighths and then slow roasted them with thinly sliced garlic and olive oil in a 240F convection oven for three hours. I assembled the bruschetta per the recipe omitting the garlic because the tomatoes were roasted with garlic and the fresh oregano because I did not have any. The result was the best bruschetta that I have ever sampled.
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I made this as an international dish to have during the Rio De Janeiro Olympics opening ceremony. My whole family loved it! I toasted the bread for a minute before adding the tomato mixture, and I left out the parsley and added mozzerella, but it was still delicious. I would definitely make this again.
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Excellent recipe Becca! The only changes I made, switched onion for scallions and added 2 tsps of red wine vinegar. I brushed evoo on bread and Parmesan and toasted at 375 for about 10 minutes. Put mixture on top of bread added mozzarella and baked another 5 min. Could have made a meal of just that!!!
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I made these for a light dinner for my husband & me. We love them. Going to do a dinner for 75 people and these will be a wonderful appetizer! Thanks Becca!
Patsy Lance, Fl.
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it was a hit with guests, delish! could have used more tomato, less onion
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