From Thursday, 5 May 2022

Tomato and Feta Bruschetta

by Rob Baker

30 mins
Suitable for beginners
  • Ingredients

    • ½ small red onion
    • 500g baby tomatoes
    • 200g feta cheese
    • 2tbsp fresh basil
    • 2tbsp balsamic vinegar
    • 4tbsp olive oil
    • Salt and pepper to taste
    • Loaf of ciabatta (or 3-4 ciabatta rolls)
    • 125g garlic butter
    1. Finely dice the onions and tomatoes, and add them to a large bowl.
    2. Use your fingers to crumble the feta cheese over the onion and tomato mixture.
    3. Next, tear or chiffonade (see video) the basil and sprinkle into the bowl.
    4. Add the balsamic vinegar, olive oil, salt and pepper, before mixing everything together with a spoon.
    5. Cover the bowl with cling film and chill for at least an hour to allow the flavours to marinade together.
    6. When you are almost ready to serve your Tomato and Feta Bruschetta, use a sharp serrated knife to slice the ciabatta into generous one inchslices.
    7. Place the ciabatta slices onto a baking tray and grill until toasted.
    8. Remove the tray from the oven, turn the bread and spread the non-grilled side with garlic butter.
    9. Place back under the grill and toast until the butter has melted and the bread is golden brown.
    10. Place two slices of bread onto each plate and top with a generous spoonful of the feta, tomato and onion mixture.
    11. Serve immediately.

    Originating in Italy back in the 15th century, bruschetta is traditionally served as an antipasto (or starter) at the start of a formal meal. Making use of seasonal ingredients and complimentary flavours, it can form a delicious part of a larger spread or makes for a fabulous snack all on its own.

    Why not have a go at Mr Baker’s super simple recipe and serve it up at your next barbecue?

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