Greek Bruschetta Recipe

Greek Bruschetta Recipe: This easy bruschetta recipe features an optional Greek twist, with oregano and sliced olives. It’s a simple appetizer, or snack, ready in about 15 minutes! Recipe yields enough appetizer servings for about 6 people.

Greek Bruschetta Recipe

Print Recipe

• CourseAppetizer
• CuisineGreek

Servings	Prep Time
6 Servings	10 Minutes

Cook Time

5 Minutes

Servings Prep Time 6 Servings 10 Minutes

Cook Time 5 Minutes

Greek Bruschetta Recipe Print Recipe CourseAppetizer CuisineGreek Servings Prep Time 6 Servings 10 Minutes Cook Time 5 Minutes Servings Prep Time 6 Servings 10 Minutes Cook Time 5 Minutes

Ingredients

Bread

• 1 Whole Grain Baguette Cut into 1/2" thick slices
• 1 Large Garlic Clove
• 1 Tablespoon Ekin Olive Oil

Tomato Topping

• 1 Pint (2 Cups) Cherry Tomatoes Quartered
• 1/4 Cup Fresh Basil Chopped
• 1/4 Cup Olives Pitted and Chopped (Optional)
• 1 Tablespoon vinegar
• 1 Tablespoon Ekin Olive Oil
• 1 Teaspoon Dried Oregano
• Pinch Of Salt
• Pinch Of Freshly Ground Black Pepper

Servings: Servings

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Take the garlic clove and rub it on both sides of each slice of bread, for extra flavor. Brush both sides of each slice with olive oil, then arrange the slices in a single layer on a large, rimmed baking sheet.
2. Bake the sliced bread until just slightly golden brown, about 5 to 8 minutes. Set aside.
3. In the meantime, in a medium serving bowl, combine all of the bruschetta ingredients. Toss to coat, then adjust seasonings as needed, adding more salt, oregano, or vinegar, as desired.
4. Serve the toasted bread with the tomato topping on the side. This appetizer is best when fresh, but you can store the tomato topping for up to 2 days, covered, in the refrigerator.

Recipe Notes

MAKE IT GLUTEN FREE: I think you could serve the tomato topping with sturdy gluten-free crackers.
CHANGE IT UP: Skip the olives and the oregano for more traditional tomato bruschetta flavor.

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