Greek Bruschetta

This post contains affiliate links. If you were to make a purchase through one, I would receive a small commission. For more information about the affiliate programs The Speckled Palate participates in, please refer to my disclosure page.

 This vegetarian Greek Bruschetta, which can be made both dairy free and vegan-friendly, is a tasty way to get a party started! Toss a tomato, cucumber, red onion and feta cheese salad in a homemade Greek vinaigrette. Slather garlicky, toasted baguette rounds with either hummus or tzatziki, then top with the veggie mixture. Colorful, flavorful and hard to stop eating once you start, Greek Bruschetta is a delicious appetizer for any gathering!

Y’all should know about me and my bruschetta addiction by now.

Whether it’s sweet bruschetta, savory bruschetta or a sweet-savory bruschetta combination, I’m all in for toasty bread and delicious toppings.

Greek Bruschetta


2 baguettes
1/4 cup extra virgin olive oil
2 garlic cloves , crushed
1/2 red onion , finely diced (~1 cup)
1 English cucumber , diced (~2 cups)
1 cup grape tomatoes , quartered
1/2 cup feta cheese
1/2 cup hummus (or more, if only using this)
1/2 cup tzatziki sauce (or more, if only using this)
Parsley , for garnish
4 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 lemon , zested
Kosher salt , to taste
Black pepper , to taste


  • Prepare and Toast the Bread
  • Slice the baguette with a serrated knife.
  • Rub the baguette slices with the crushed garlic cloves.
  • Brush with olive oil.
  • Toast on a grill pan until pan marks show. (If you don’t have a grill pan, toast in a toaster oven or a conventional oven until crispy.)

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel