Greek Bruschetta

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The addition of light feta gives this classic Italian appetizer a Greek twist. Make sure not to over- bake the baguette slices. They should still be soft and chewy in the centre.

Tags: Intermediate, 20 Mins, Appetizer & Hors d'Oeuvres, Rice & Grains, Cheese, Vegetables, Healthy Insider's Report 2011
Serves: 8
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 6  minutes
Total: 26  minutes

Additional Information


1 cup (250 mL) PC Organics Grape Tomatoes , halved or quartered
½ cup (125 mL) crumbled drained PC Feta Cheese in Brine (Light)
1/3 cup (75 mL) finely diced sweet red pepper
¼ cup (50 mL) sliced green onions
1 tsp (5 mL) fresh lemon juice
1/8 tsp (0.5 mL) freshly ground black pepper
2 tbsp (25 mL) PC Extra Virgin Avocado Oil
1 PC Blue Menu Whole Grain Demi-Baguette


  1. Preheat oven to 375°F (190°C).
  2. In bowl, stir together tomatoes, feta, red pepper, green onions, lemon juice, pepper and half of avocado oil.
  3. Slice baguette into 16 even slices each about ½ inch (1 cm) thick, discarding the ends. Place in medium bowl. Drizzle with remaining oil; toss to coat. Place in single layer on baking sheet. Bake in centre of oven for 5 to 6 minutes or until crisp on the outside but still soft on the inside.
  4. Evenly divide tomato mixture among baguette slices, using about 1 heaping tsp per slice. Serve immediately.

Nutritional Information

Makes 8 servings Per 2 piece serving:
120 calories, fat 6 g (1 g of it saturated), sodium 220 mg, carbohydrate 13 g, fibre 2 g, protein 5 g Low in saturated fat