Simple Greek Bruschetta


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This 15-minute, Greek-inspired bruschetta will be an instant favorite. Fresh tomato, Kalamata olives, and herbs are married with a simple dressing of olive oil and balsamic vinegar. Pile on top of thick slices of baguette for the perfect appetizer or side dish.

Serves 6



  • 2 cups cherry tomatoes, quartered
  • 1⁄4 cup Kalamata olives, pitted + chopped (optional)
  • 1⁄4 cup fresh basil, chopped
  • 1 tbsp dried oregano (if fresh, chop)
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Pinch each sea salt + black pepper

Bread Ingredients

  • 1 white or wheat baguette, sliced into 3⁄4-inch slices (Ikarian-Style Sourdough would work for this recipe, as well)
  • 1 tbsp olive oil, grape seed oil, or avocado oil
  • 1 large clove garlic, halved


  1. Add cherry tomatoes, olives (optional), basil, oregano, balsamic vinegar, olive oil, salt and pepper to mixing bowl. Toss to coat. Taste and adjust seasonings as needed, adding more salt, basil, or balsamic vinegar as desired.
  2. Serve with toasted baguette slices. Store leftovers separate from bread, covered in the refrigerator, for up to 2 days, though best when fresh.

Bread Directions

  1. Preheat oven to 425 degrees F.
  2. Arrange baguette slices on a baking sheet and brush with olive oil. Take garlic clove and rub on both sides of slices for extra flavor. Arrange in single layer on baking sheet.
  3. Bake baguette until just slightly golden brown—about 5 minutes. Remove and set aside.

Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz.

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