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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- by: Kristina Edwards
- 16 years ago
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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- by: A.I. Singularity
- 15 years ago
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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- by: Sarahk
- 15 years ago
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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- by: Cookdap Member
- 14 years ago
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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- by: Cookdap Member
- 14 years ago
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. -
- by: Pam L
- 14 years ago
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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- by: Wendy Sparks
- 14 years ago
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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- by: Cabinluvn
- 13 years ago
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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- by: Chrissy R.
- 12 years ago
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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- by: Hannahbaer
- 12 years ago
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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- by: Jack Hunt
- 9 years ago
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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- by: Yellowjaye
- 8 years ago
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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- by: Ellen
- 6 years ago
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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