Greek Bruschetta With Grilled Bread
The weather this weekend was absolutely beautiful and we tried to savour as much time outdoors as we could as fall cooler temps approach - that meant less time indoors cooking. I’m all about that. We were craving grilled bruschetta for dinner because it’s not only simple to make, it’s also satisfying and pairs well with a great bottle of our favorite wine. I decided to grill the bread as opposed to baking or pan frying it in olive oil or butter. We love the flavor of grilled bread and with the marinated chopped fresh tomatoes, garlic oregano and the works over top it made for the perfect light dinner. It also makes tor a great appetizer. With good quality tomatoes everywhere still around this time of year, there is no excuse to say no to this easy fresh Greek bruschetta.
What Ingredients Go Into Greek Fresh Bruschetta?
- Extra virgin olive oil – I prefer extra virgin olive oil. I brush the bread with it and I also use it in the marinated tomatoes.
- Fresh garlic – I like to grate mine for a more intense flavour. If you prefer chopping it make sure to mince it finely.
- Tomatoes – I like to use medium size roma tomatoes. These are full of flavor and really easy to remove or scoop the seeds out of them.
- Red wine vinegar – Always a staple in a Greek kitchen but feel free to use the more traditional balsamic in its place if you prefer that.
- Oregano – another Greek staple. I like to use dried oregano for the tomatoes then I like to garnish with fresh oregano leaves.
- Bread – When sliced and grilled or toasted its the best crispy texture for this recipe. Crusty country bread, or thick slices of sourdough, french, or italian bread.
- Olives & Capers - they add the perfect salty briny flavours to the Greek bruschetta. I use Kalamata olives but any variety you like will work
- Feta cheese – You can crumbled feta to the marinated tomatoes or use it just for sprinkling over top of the bruschetta - optional but recommended
What Kind of Bread Should I Serve with Greek Bruschetta?
For this recipe, I chose to use a french loaf/baguette style bread, sliced and grilled. I love the texture of it and it works well grilled toasted or pan fried too. If you prefer a softer bread a crusty country loaf will work and this is also delicious with sourdough bread too. Feel free to use a gluten free one for gluten free option or gluten free crackers.
Can you make this tasty Greek Bruschetta ahead of time?
Yes! This bruschetta recipe will last in the refrigerator for 2 days. Of course the longer it sits the softer the tomatoes will get that is why it is best eaten fresh. Simply mix all of the ingredients together for the tomato bruschetta, then place in the refrigerator until ready to serve with the grilled or toasted bread. It’s best to wait to prepare any bread until right before serving because grilled/ toasted bread will become tough and stale when eaten leftover.
Tips For Making an Easy Greek Bruschetta Recipe
- For the best results be sure to use fresh juicy tomatoes that are ripe but still firm.
- If making the recipe ahead for company, prep the bread ahead of time, up to several hours before serving and the marinated tomatoes. This will help with some of the last minute prep and makes for a quick appie to throw together right as company arrives. Then all you have to do is plate everything and open up a bottle of wine.
- If you have some leftover bruschetta, try using the marinated tomato leftovers over top grilled chicken or baked chicken or toss it into pasta, or even soups or sauces.
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Recipe
Ingredients
For the grilled bread
- 4-6 slices of slices bageuette or crusty bread
- 2-3 tablespoons of olive oil plus more if needed
For the tomatoes
- 3 medium size tomatoes, cored, seeds removed and finely diced or grated
- 1 clove of garlic peeled and grated
- 1 teaspoon of dried oregano
- 1 teaspoon of olive oil
- 1 teaspoon of red wine vinegar
- 1/4 cup Kalamata olives, pitted and chopped
- 2 tablespoons capers, roughly chopped
- 1 tablespoon fresh chopped parsley
- Salt and pepper to taste
- Feta, crumbled for serving
Directions
- Toss the tomatoes, and the rest of the ingredients together in a medium size bowl. Toss to coat, then adjust seasonings as needed, adding more salt, oregano, or vinegar, as desired. Cover and refrigerate until you are ready to serve with the grilled bread.
- Heat a grill or grill pan, to medium-high. Brush the bread with olive oil. Grill until nice and toasty and until the ridges are clearly defined. Approx 1-2 min per side.
- Serve the grilled 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.
Recipe Notes
- For oven baked toasts instead of grilled: Preheat the oven to 425 degrees F. Brush both sides of each slice with olive oil, then arrange the slices in a single layer on a large, rimmed baking sheet. Bake the sliced bread until just slightly golden brown, about 5 to 8 minutes. Set aside.
- For extra flavour on the grilled or toasted bread, take a garlic clove and rub it on both sides of each slice of bread, before brushing with oil.
- Make it gluten free: I think you could serve the tomato topping with a good gluten free bread or sturdy gluten-free crackers.
- Change it up: Skip the olives,capers, red wine vinegar and the oregano and swap with basil and balsamic vinegar for more traditional tomato bruschetta flavor.
