Garden Fresh Mediterranean Bruschetta
Fresh Mediterranean bruschetta combines diced tomatoes, cucumber, feta, herbs, lemon, and olive oil.Spoon the flavorful topping over toasted baguette crostini.Serve immediately for a crisp, refreshing Mediterranean appetizer.
Ingredients
- 1 baguette
- 4 Roma tomatoes
- ½ seedless English cucumber
- 1½ cups freshly crumbled feta
- ½ cup chopped green onion
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- ⅛ teaspoon dried dill
- ½ teaspoon dried basil or 1 tablespoon fresh basil
Instructions
- Preheat the oven to 375°F (190°C) if making crostini.
- Slice the baguette into approximately 24 thin rounds, or slice it lengthwise and cut angled pieces about 3 inches long.
- Arrange the bread in a single layer on a baking sheet. Lightly brush both sides with olive oil.
- Bake for 5 minutes, then flip the slices and bake for another 5–7 minutes, or until lightly golden and crisp.
- While the bread bakes, finely dice the tomatoes and cucumber. Smaller pieces make the topping easier to spoon onto the bread.
- Chop the green onion and crumble the feta.
- In a mixing bowl, whisk together the lemon juice, olive oil, and red wine vinegar.
- Add the garlic powder, salt, black pepper, oregano, dill, and basil. Whisk until combined.
- Gently fold in the tomatoes, cucumber, feta, and green onion.
- Spoon the topping over the warm crostini or fresh baguette slices. Serve immediately. This Garden Fresh Mediterranean Bruschetta is best enjoyed while the bread is crisp and the topping is fresh.
Notes
For the best texture, assemble the bruschetta shortly before serving. If you prefer a lighter presentation, spoon the tomato and cucumber mixture into small lettuce cups or serve it alongside toasted pita.
You can also add a little chopped fresh parsley, replace some of the feta with crumbled goat cheese, or use whole-grain baguette for a heartier variation.