Mediterranean Bruschetta

Looking to add a new recipe to your routine?

During the summer months, I like to keep my meals simple. Fresh ingredients, like locally sourced produce, make prep a cinch. They’re packed with flavor and provide a seasonal pop of color.

 This Mediterranean bruschetta is tasty and traditional, combining California ripe olives, feta cheese, cucumber and grape tomatoes. Simply seasoned with sea salt and freshly cracked pepper, a drizzle of balsamic vinegar is the perfect finishing touch.

a loaf of crusty bread
black olives
feta cheese, crumbled
cucumber
grape tomatoes
sea salt + cracked pepper
balsamic vinegar

Preheat the oven to 450 degrees. Cut the loaf of bread into 2″ thick pieces, and place them on a sheet tray. Lightly coat the pieces with olive oil or cooking spray on both sides. This will ensure that they don’t stick to the pan.

Next come the toppings. Cut the olives and grape tomatoes in half, and set them aside in a large bowl. Cut the cucumbers into similar sized pieces as the olive and tomato halves. Add them to the bowl. The key to good bruschetta is making sure all the toppings are the same size.

Season the toppings with sea salt and freshly cracked black pepper, and store them in the refrigerator until prepared to serve the bruschetta. This will help to marry the flavors.

Once the oven has come to temperature, toast the bread for 8-10 minutes or until golden brown. Remove from the oven, and set aside until cool enough to handle.

Remove the toppings from the refrigerator. Gently fold the crumbled feta cheese into the mixture, and spoon about 2 tbs. onto each piece of toasted bread. Don’t overload the bread with toppings–less is more.

To serve, drizzle each piece of bruschetta with balsamic vinegar.

I was selected for this opportunity as a member of Clever Girls, and the content and opinions expressed here are all my own.