Warm Tomato and Fetta Bruschetta

Serves 8
Preparation time 15 minutes
Cooking time 30 minutes


Tick off the ingredients as you buy them

  • 2 tablespoons extra virgin olive oil
  • 1 red onion, sliced
  • 400g can Val Verde Diced Tomatoes
  • 350 - 400g loaf ciabatta or Turkish pide bread, sliced
  • olive oil spray or light olive oil, as needed
  • 1/3 cup finely shredded fresh basil leaves
  • 200g fetta cheese, sliced
  • 1/3 cup sliced black olives

Heat oil in a saucepan and sauté onion over low heat for 5 minutes. Add Val Verde Diced Tomatoes and simmer until thickened, stirring occasionally. Spray or brush ciabatta slices with oil on both sides and chargrill or grill until golden to make bruschetta. Just before serving, stir basil into tomato mixture. Top each bruschetta with sliced fetta and a generous dollop of tomato mixture. Serve immediately garnished with olives.


The tomato mixture can be made up to 24 hours in advance, refrigerated and warmed up again just prior to serving, adding the basil last.