Bruschetta Recipe

Prepare garlic Parmesan butter

In a small bowl, mash the unsalted butter until soft. Stir in minced garlic, grated Parmesan, 1 tsp olive oil, 1 tsp salt and 1/4 tsp black pepper until well combined. Adjust seasoning to taste.

Toast ciabatta

Preheat a grill pan or oven broiler. Lightly brush both sides of the 2 ciabatta slices with a little olive oil. Place slices on the grill pan or under the broiler and toast 1–2 minutes per side, until golden and crisp but not charred. Remove and let cool slightly.

While the bread is still warm, spread the garlic Parmesan butter evenly over the cut side of each ciabatta slice so it melts into the bread.

Prepare tomatoes and onion

Halve the cherry tomatoes. Finely dice the 1/4 Spanish onion into small pieces so it distributes evenly across the bruschetta.

Mix topping

In a medium bowl combine the halved cherry tomatoes, diced Spanish onion, torn or chiffonade 8 basil leaves, 1 tablespoon extra virgin olive oil, 1 teaspoon balsamic vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Toss gently to combine. Taste and adjust seasoning if needed.

Top the bread

Divide the tomato mixture evenly and spoon it over the buttered ciabatta slices, piling slightly for a generous topping.

Add feta and glaze

Crumble 2 tablespoons Persian feta over the top of the tomatoes on each slice. Drizzle about 1 teaspoon balsamic glaze across both bruschetta (adjust to preference).

Garnish with the remaining fresh basil leaves. Serve immediately while the bread is still warm and crisp.