Mediterranean Tomato Bruschetta


  • 1 (8-oz.) loaf rustic French bread
  • 2 teaspoons extra virgin olive oil
  • 1 1/4 cups tomatoes, chopped
  • 1/4 cup California Ripe Olives, thinly sliced
  • 1/4 cup green onions, thinly sliced
  • 1 tablespoon snipped fresh thyme
  • 1/2 cup crumbled feta cheese


Cut bread into 18 (3/4-inch thick) slices. Brush with olive oil and place on a baking sheet; broil for 2 minutes or until lightly browned and slightly crisp.

Stir together tomatoes, olives, green onions and thyme in a medium bowl; spoon onto bread slices and sprinkle with cheese. Broil for 3 to 4 minutes or until cheese is bubbly.

Reprinted with permission from Relish magazine (