Polar Express hot chocolate that is incredibly creamy. Yum!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 loaf French bread, sliced
- ½ sweet onion, finely chopped
- 2 cloves garlic, chopped
- 1 (2.25 ounce) can sliced black olives, drained
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon chopped fresh oregano
- 2 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh parsley
- 2 large fresh tomatoes, diced
- 1 cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
- Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 420 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
it was a hit with guests, delish! could have used more tomato, less onion
I made these for a light dinner for my husband & me. We love them. Going to do a dinner for 75 people and these will be a wonderful appetizer! Thanks Becca! Patsy Lance, Fl.
Excellent recipe Becca! The only changes I made, switched onion for scallions and added 2 tsps of red wine vinegar. I brushed evoo on bread and Parmesan and toasted at 375 for about 10 minutes. Put mixture on top of bread added mozzarella and baked another 5 min. Could have made a meal of just that!!!
I made this as an international dish to have during the Rio De Janeiro Olympics opening ceremony. My whole family loved it! I toasted the bread for a minute before adding the tomato mixture, and I left out the parsley and added mozzerella, but it was still delicious. I would definitely make this again.
This recipe is both good and easy to prepare. I made one minor change. Instead of using diced fresh tomatoes as suggested, I sliced the tomatoes into eighths and then slow roasted them with thinly sliced garlic and olive oil in a 240F convection oven for three hours. I assembled the bruschetta per the recipe omitting the garlic because the tomatoes were roasted with garlic and the fresh oregano because I did not have any. The result was the best bruschetta that I have ever sampled.
Delicious! I made this to accompany a light dish for supper. The whole family loved it. I drained some of the liquid before topping bread. It came out perfect. Thank you for sharing.
Little tip if you don’t use parmesan. I kept waiting for the cheese to melt, until my boyfriend told me that feta doesn’t melt. It got a bit dried out in my opinion but my sister showed up and said it was the best bruschetta shes ever had.
Very yummy!!! I’ve made these a lot and always have non left!!!
I made these yesterday for a little get together with my friends and they were great! Everybody loved them! I used 3 Roma tomatoes and Kalamata olives.
I found this recipe because I was trying to use up some feta and tomatoes before they went bad and it was fabulous!!! My husband and I ended up feasting on them! I didn’t use fresh herbs because I didn’t have them on hand. I also didn’t have sliced canned olives so I used Greek olives instead.
Delicious! I used “Jo’s Rosemary Bread” from this site as the base, since I had made a loaf earlier in the week. This bruschetta was easy to make and had a lot of flavor. I took other reviewers’ advice and let the tomato mixture marinate for a few hours. I will definitely make it again.
Took it to work for a potluck and everyone was raving about it. Thanks!
my guests loved this bruschetta! some ate it as a salad without the crackers.
5 stars when made with fresh mozzarella instead of feta. Feta doesn’t belong in bruschetta, sorry!
Everyone loved this bruschetta. I also let the tomato topping marinate for several hours. So easy and so delicious.
Made some changes because it is what I had on hand…used greek olives, chopped. Some were stuffed with feta cheese. Also had some roasted garlic cloves. Mixed all together and let sit in the fridge for about 6 hours. Mopped slices of french bread with olive oil and toasted in the oven for about 10 minutes before adding the topping. Then baked for 9 minutes. It was delicious. Served with spicey shrimp gumbo.
Very easy and everyone loved it.
Had an Italian dinner night with a couple of high school kids and made this as an appetizer. I used sun-dried tomatoes, diced, instead of fresh tomatoes. Kids commented how delicious it was. Of course, I tested the product myself, and it is a fabulous recipe!
I made this recipe as an appetizer for Thanksgiving. This is by far the best bruschetta I’ve ever tasted! One of my guests said, “This is restaurant quality.” I toasted by French bread a bit before added any ingredients and I used my mini-chopper to chop all the onions, garlic, and other spices. It was so easy to make and a great hit for the holiday. Will definitely be doing this recipe again for Christmas! Thanks so much for posting this one!
I liked the flavors , especially since I made the mixture ahead and let it sit to let them work together, but the feta cheese would not melt and the 1 tablespoon of olive oil drizzled over the top was not enough and even after adding more it was kind of dry and pretty messy to serve as the cheese just fell off. Next time I will use a shredded romano , maybe with a little shredded mozzarella mixed in.
Excellent Bruschetta and a big hit for Labor Day weekend. Made according to recipe except I had no parsley and lightly toasted the bread. Made 24 thin slices. A keeper. Thanks!