Greek bruschetta

This super simple, super tasty greek bruschetta is the perfect party appetizer that comes together super fast. How many times can I say super? I use the word delicious a lot in my other posts so I feel the need to say that this is super delicious too. HA!

This is one of those recipes where you just buy everything premade and then do some chopping and then throw it on toasted bread. I originally had a recipe for ranch vegetable bruschetta. I’ve had it for years. It came from a friend at the bar where I used to bartend and we were having either a picnic or a football party or something and she made ranch vegetable bruschetta. They were so tasty that I begged her for the recipe. It used a premade ranch dip and called for cucumber, tomato, and red onion which got me thinking about these slow cooker greek gyro bowls that I make, which in turn made me want to use tzatziki instead of ranch and call it greek bruschetta.

Ingredients for Greek bruschetta

1 loaf french bread

olive oil

salt to taste

tzatziki- I use premade cucumber dill tzatziki from Aldi

cucumber

tomatoes

red onion

feta cheese

Recipe

First, you need to slice the bead into 1 inch slices and arrange them on a baking pan. Secondly, brush each slice with olive oil and sprinkle with a little bit of salt. Toast in a 400 degree oven.

Dice the cucumber, tomatoes, and onions and combine them in a bowl.

Let the toasted bread cool and spread each slice with tzatziki. Spoon vegetable mixture on top. Sprinkle with feta cheese.

To make this dish ahead of time, you can toast the bread and chop the vegetables. Do not spread with tzatziki until ready to serve because the toast will get soggy.

As another option, you can also add olives and artichoke hearts to the cucumber, tomato, onion mixture to really elevate the taste.