Feta, olive, and tomato bruschetta

Feta, olive, and tomato bruschetta
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Ingredients

  • 12 thick bread slices
  • 300g mature feta, cut into cubes
  • 6 small tomatoes, diced, or 12 cherry tomatoes, cut in half
  • 2 cups green or black pitted olives
  • 2 cloves garlic
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 1 tbsp capers
  • 2 tbsp vinegar
  • 6 tbsp olive oil

Directions

    1. Simmer the capers for 1 minute to remove excess salt. Drain. In a bowl, add the tomatoes, feta, garlic, oregano, and capers, and add olive oil and vinegar. Mix well.

    2. Place the mixture in the fridge for 2-3 hours. Toast the bread slices immediately before serving, adding the tomato and feta mixture on top of each slice.