Bruschetta with tomato and feta

Bruschetta 1.1 Copiar
Bruschetta with tomato and feta
Bruschetta 1.1 Copiar scaled
This bruschetta you will mostly eat in Italy as a "antipasti", in Greece they rather serve this for breakfast ... anyway tipical Mediterranean flavours!
5 van 2 Stemmen
Prep Time 15 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Vegeterian, Mediderranean, Greek, Italian
Servings 4 persons


  • 4 slices whole grain bread cut ticker, 1,5 cm and toasted
  • 2 tomatoes ripe
  • 100 gr feta
  • 2 tbl spoon olive oil
  • 1 tbl spoon oregano fresh or dry
  • 1 spring onion or basil leaves
  • 1 pepper and salt
  • 1 pinch flor de sal


  • Toast the slices of bread. Halve the tomatoes and remove the seeds. Cut them into very fine pieces. Divide the tomato over the four toasts. Crumble the feta on top. Season with oregano, salt and pepper. Sprinkle the rings of spring onion (or sliced basil leaves). Drizzle with the olive oil. Add a pinch of flor de sal, and done!
    Bruschetta 1.3 Copiar


Bruschetta 1.3 Copiar
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I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
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Dit boekje is mijn culinaire ode aan de Mediterraanse keuken; een collectie van smaken en aroma's die vooral mijn passie voor koken belichamen en bedoeld om zowel de ervaren chef als de thuiskok te inspireren of te verrijken met de eenvoud en puurheid van de Mediterraanse smaken. Makkelijke gerechten, toegankelijk voor iedereen en met een breed smakenpalet...

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