Greek Bruschetta

10
Letizia Tripp

By
@Letizia_Tripp

I made this recipe up and it's so good. Different from the Italian bruschetta and very refreshing. It feeds a crowd. This is great to make for a party. I have made it to bring to parties and everybody loved it. Very good for summer. Tangy tasting and easy to make.

Blue Ribbon Recipe

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Serves:
20 or more
Prep:
30 Min
Method:
Refrigerate/Freeze

Ingredients

  • 2 c
    cucumbers, peeled
  • 2
    red bell pepper
  • 2
    tomatoes, seeded and chopped
  • 2
    green onions chopped
  • 1 jar(s)
    Kalamata olives chopped (9.5 oz)
  • 2 pkg
    crumbled Feta cheeses (6 oz each)
  • 2
    loaves of Italian bread, sliced and toasted
  • 1/2 bottle
    Italian dressing, Wish-Bone (15 oz bottle)

How to Make Greek Bruschetta

Step-by-Step

  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!

Printable Recipe Card

About Greek Bruschetta




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