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Feta Bruschetta

Made with Happy Valley Feta Cheese.

Feta Bruschetta


  • 5 pieces/plum tomatoes, diced
  • 1/4 sweet onion, minced
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 lemon juiced
  • 1 teaspoon salt
  • 1 cup crumbled feta
  • 2 teaspoon fresh oregano, minced
  • 1 French baguette


  1. Make the bruschetta mixture by mixing tomatoes, onion, garlic, oil, lemon juice and salt in a bowl. Marinate the mixture in the fridge for 30-45 minutes.

  2. Cut the baguette in 4 centimeters slices on a diagonal. Toast them in a 425F oven for about 6-8 minutes. The baguette slices should begin to brown and feel crisp and toasty to the touch.

  3. Top each baguette slice with a spoonful of bruschetta mixture. Sprinkle with feta cheese and fresh oregano.