Mediterranean Feta & Olive Crostini

Prep: 10 minutes
Cook: 5–8 minutes
Total: ~20 minutes

Ingredients

• 1 baguette or sourdough loaf, sliced
• 200 g feta cheese, crumbled
• 1 cup cherry tomatoes, halved
• ½ cup mixed olives, pitted and chopped
• 3 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• ½ tsp dried oregano
• ¼ tsp black pepper
• 1–2 tsp lemon juice
• Pinch of salt, if needed

Method

1. Toast the bread: Heat oven to 400°F (200°C). Brush bread slices lightly with olive oil and toast for 5–8 minutes until golden and crisp.
2. Make the topping: Mix feta, tomatoes, olives, garlic, dill, parsley, oregano, pepper, lemon juice and olive oil. Gently combine so the feta stays chunky. Similar feta-and-olive bruschetta recipes use toasted baguette, feta, olives, tomatoes and herbs.
3. Assemble: Spoon the feta mixture generously over each toasted slice.
4. Finish: Drizzle with a little extra-virgin olive oil and sprinkle with fresh herbs.
5. Serve immediately while the bread is crisp.

Nut & Allergen Information

• Nuts: No nuts in this recipe.
• Contains: Milk/dairy from feta and gluten/wheat if using regular baguette.
• Vegetarian: Yes.
• Egg-free: Yes.
• Meat-free: Yes.
• For gluten-free: Use gluten-free bread.
• For dairy-free: Use a dairy-free feta alternative.

Nutrition — approximate per serving

Depending on bread and portion size:

• Calories: ~300–350 kcal
• Protein: ~10–12 g
• Carbohydrates: ~30–35 g
• Fat: ~16–20 g
• Fiber: ~3–4 g
• Sodium: ~600–800 mg

Nutrition varies significantly with the type of bread, feta and olives used.