GREEK BRUSCHETTA
This vegetarian Greek Bruschetta, which can be made both dairy free and vegan-friendly, is a tasty way to get a party started! Toss a tomato, cucumber, red onion and feta cheese salad in a homemade Greek vinaigrette. Slather garlicky, toasted baguette rounds with either hummus or tzatziki, then top with the veggie mixture. Colorful, flavorful and hard to stop eating once you start, Greek Bruschetta is a delicious appetizer for any gathering!
Provided by Erin Parker, The Speckled Palate
Time 25m
Number Of Ingredients 15
Steps:
- Slice the baguette with a serrated knife.
- Rub the baguette slices with the crushed garlic cloves.
- Brush with olive oil.
- Toast on a grill pan until pan marks show. (If you don't have a grill pan, toast in a toaster oven or a conventional oven until crispy.)
- Using a sharp knife, dice the red onion and English cucumber. Quarter the tomatoes.
- Combine the onion, cucumber and tomatoes in a large glass bowl.
- Measure out the feta cheese into the bowl.
- Using a large spoon, toss the ingredients until combined.
- In a liquid measuring cup, measure out the olive oil and red wine vinegar.
- Zest the lemon directly into the liquid measuring cup with the other dressing elements. Season with salt and pepper.
- Whisk or mix with a fork until combined, then pour on top of the vegetables.
- Toss until combined.
- Using a butter knife, spread hummus OR tzatziki sauce on top of the toasted, garlicky bread.
- Spoon the topping on top of the hummus or tzatziki.
- Garnish with parsley.
- Enjoy immediately.
Nutrition Facts : Calories 139 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 245 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
GREEK BRUSCHETTA
The fresh and light ingredients in this Greek bruschetta make this perfect for summer. The flavor from the fresh tomato and cucumber shine bright. Feta and Kalamata olives give the bruschetta it's Greek flare. This easy appetizer is meant to serve a crowd and makes a lot - it can easily be cut in half.
Provided by Letizia Tripp
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- 1. Cut tomatoes and take out the seeds. Peel the cucumbers. Then chop them.
- 2. Chop the rest of vegetables until all chopped very small. Place all chopped vegetables in a container.
- 3. Mix in Feta cheese.
- 4. Add the dressing.
- 5. Mix well. Cover and let marinate in the fridge at least a couple of hours. Overnight will be better.
- 6. Slice Italian bread and toast in the oven on both sides.
- 7. Get everything ready for the party, but do not put bruschetta on bread until ready to serve. Delicious and enjoy!
GREEK BRUSCHETTA
In Greece they make this dish with rusks - twice-baked breads made of different types of flour, including barley, wheat, chickpea flour and rye. You can make your own rusks by drying out thick slices of whole grain bread in the oven. It's a good way of preserving bread before it goes stale or moldy, but it does take about eight hours. For a quicker version, toast thick pieces of bread - or just look for rusks in a local Greek market.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toast the bread and set aside, or dry it in a very low oven (a pilot light provides sufficient heat, if you have one) for 8 to 10 hours. Sprinkle rusks with a little water to reconstitute.
- Place the onion in a bowl, and cover with cold water. Allow to sit for five minutes, drain, rinse and dry on paper towels. Cut the tomatoes in half at the equator, and grate on the large holes of a box grater set in a wide bowl. Combine the grated tomatoes with the vinegar, capers, garlic, onion and dill or parsley. Season with salt and pepper.
- Drizzle 1 teaspoon of the olive oil over each of the toasted bread slices or rusks. Top with the tomato mixture. Sprinkle on the cheese and oregano, drizzle on the remaining olive oil and serve.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 7 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 205 milligrams, Sugar 5 grams, TransFat 0 grams
GREEK BRUSCHETTA
Rustic, golden-brown bread slices - crisp on the outside, chewy on the inside. Drizzled with great olive oil, sea salt and Mediterranean oregano. That's really the recipe right there. You'll love this.
Provided by evelynathens
Categories Breads
Time 4m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Slice the bread 1 inch thick; grill on the bbq or under the grill in the oven until golden and crusty outside, but still soft and chewy inside- this takes about a minute per side, but it really depends on your grill temperature; drizzle with the olive oil and sprinkle with sea salt and oregano, to taste; enjoy!
- I haven't really put down the number of servings cause you can make as many as you like, but count on a couple of slices per person cause they're so delicious.
- Note: you can do a variation on this by rubbing a cut garlic clove on the grilled bread before adding the remaining ingredients.
Nutrition Facts :
GREEK STYLED BRUSCHETTA
This was such a hit over the Holiday Season, I made this for an appetizer when the family came for Christmas dinner, so delicious!!
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Measure 1/2 cup Diana Marinade. Stir half with the red onion, cucumber, and tomatoes, and 1/2 cup feta cheese.
- Slice baguette in half lengthwise. Brush with remaining marinade. Grill on medium-high for 1-2 minutes per side or until well marked and toasted.
- Slice on the diagonal into portions and top with feta mixture. Sprinkle with 1/2 cup sliced black olives.
Nutrition Facts : Calories 204.2, Fat 4.7, SaturatedFat 1.9, Cholesterol 8.3, Sodium 525.2, Carbohydrate 33.7, Fiber 2.6, Sugar 2.2, Protein 6.9
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GREEK BRUSCHETTA WITH FETA - THE WHOLESOME DISH
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5/5 (3)Calories 67 per servingCategory Appetizer
- Cut the baguette on a diagonal into 1/2 to 3/4 of an inch slices (makes about 22 slices). Arrange into one layer on a baking sheet. Place under a broiler set to high until the top of the bread is lightly toasted.
- Add the feta, yogurt, garlic, and 1 tablespoon of basil to a small bowl and mash together with a fork. Store covered in the refrigerator for up to 8 hours.
- In a small bowl, add the olive oil, vinegar, oregano, salt, and pepper. Whisk until well combined. Add the tomatoes, cucumber, red onion, and remaining basil. Stir to combine. Store covered in the refrigerator for up to 8 hours.
- Divide the feta mixture between the bread slices. Spread into a thin layer on the toasted side of the bread. Top with the tomato mixture.
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- Preheat oven to 350°F. Place the baguette slices on a rimmed baking sheet and into the oven for 5 minutes to toast.
- Toss the tomatoes, cucumber, red onion, garlic, oregano, mint, olive oil, lemon juice, red wine vinegar, salt and pepper together in a large bowl.
- Remove the baguette slices from the oven, spread with hummus, then top with the tomato cucumber greek bruschetta and feta cheese.
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- Preheat the oven to 425 degrees Fahrenheit. Take the garlic clove and rub it on both sides of each slice of bread, for extra flavor. Brush both sides of each slice with olive oil, then arrange the slices in a single layer on a large, rimmed baking sheet.
- In the meantime, in a medium serving bowl, combine all of the bruschetta ingredients. Toss to coat, then adjust seasonings as needed, adding more salt, oregano, or vinegar, as desired.
- Serve the toasted bread with the tomato topping on the side. This appetizer is best when fresh, but you can store the tomato topping for up to 2 days, covered, in the refrigerator.
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