Feta and Kalamata Olive Bruschetta
In this wonderful dish, you do not have to decide if you want salty marinated Greek antipasto or fresh Italian Caprese salad. Combine the two together on a crusty baguette, drizzle some Balsamic over all, and spend the mental energy planning the vacation there instead!
Eat from your heart. I’ve never been a girl to color inside the lines. Whether that’s with a Jackson Pollock painting hanging on the wall, or deviating from almost the entire course on my first cross country ski race (true story-took about a year to laugh at that one), I have always had an internal drum that is my own. I don’t see cooking as being any different, and this free reign of expression is actually what draws me to cooking! If I like flavors, they go together. If I don’t, I substitute, regardless of the expected genre or etiquette. This dish is no exception. Bruschetta is traditionally a tomato, basil and garlic mix. In my kitchen, if you want to add olives, different herbs, avocado, protein, different cheeses-there are no boundaries!
Without a strong frame, there would be no masterpiece. Very rarely do you see a fantastic work of art held together with plywood. The same holds true for these perfectly paired fresh ingredients. Set atop a simple bread would still be good, but lackluster. The best way to truly showcase this beautiful bouquet of fresh ingredients is the a sturdy base. Pick a quality bread, whether that be focaccia, baguette, artisan wheat, etc, and spend as much, if not more, time on creating this component of the dish. If you are outside in the summer, grilling your bread slices can be a fantastic way of creating not only a delicious but also aesthetically pleasing culinary work of art!
Summer is upon us-what are your favorite dishes to pass? I’d love to hear your feedback below!
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Feta and Kalamata Olive Bruschetta
Equipment
- Kitchen knife
- Mixing bowl
- Broiler or Toaster Oven
- Saucepan
Ingredients
- 1.5 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 cup Cherry Tomatoes mixed variety adds a nice color for presentation
- 1 clove Garlic
- 1/8 cup Sliced Red Onion
- 6 leaves Fresh Basil more for garnish if desired
- 1/4 cup Kalamata Olives
- 2 tsp Feta Cheese
- 6 slices French Baguette Bread
- Salt and Pepper to taste
Instructions
- In saucepan, on low simmer, add balsamic vinegar until it starts to steam, but not simmer. Stir occasionally while preparing other ingredients. The goal is to reduce to consistency of about half the original amount.
- In broiler oven, lay slices of bread to allow them to toast, about 5 minutes.
- While vinegar is reducing and bread is toasting, in a mixing boil, combine chopped tomatoes, onions, minced garlic, sliced Kalamata olives, basil loosely chopped, and olive oil. Stir together to get all ingredients coated well.
- Add salt, pepper, and about 3/4 of the crumbled feta, stirring loosely until mixed. Taking bread out of toaster, layer with tomato mixture, garnishing with additional crumbled feta, chopped basil, and drizzles of the reduced balsamic vinegar.
