Bruschetta with tomato, feta cheese and olives

Bruschetta with tomato, feta cheese and olives

  • 1 medium-sized baguette

  • 1 medium-sized green pepper, finely chopped

  • 1 medium-sized tomato, deseeded and finely chopped

  • ½ small onion, finely chopped

  • 6-7 Kalamata olives without cores

  • ⅓ cucumber, finely chopped

  • 1 ½ tsp dried oregano

  • 100 g OMIROS Barrel Feta Cheese, crumbled

  • 80 ml (⅓ cup) extra virgin olive oil 

  • salt

  • 3 cloves garlic, cut in half  


Cut the baguette into three pieces, approximately 15 cm each. Slice them lengthwise and open them to make six pieces. Place them on a baking pan or plate. Mix all ingredients together in a bowl. Leave the mixture aside and continue preparing the bread.
Grill the pieces of bread for 3 min on one side and for 1-2 min on the other side, until they turn brown. 

Take them out of the oven and leave them to sit for 1 min, so that any moisture might evaporate. Then rub each piece of bread with half a garlic clove. Spread approximately 3 tbsp. of the mixture on each piece of bread and serve.