Bruschetta (v) Recipe

Prepare garlic-parmesan butter

In a small bowl, combine softened unsalted butter, minced garlic, grated Parmesan, a pinch of salt and a pinch of black pepper. Mix until smooth and homogeneous.

Preheat a grill pan or oven broiler to medium-high (about 200–230°C / 400–450°F).

Spread about half of the garlic-parmesan butter evenly over one side of each ciabatta slice (reserve remaining butter for a final brush).

Place the buttered ciabatta, butter-side up, on the grill pan or on a lined baking sheet under the broiler. Toast for 2–4 minutes until edges are golden and surface is lightly crisp — watch closely to avoid burning. Remove and set aside.

While the bread toasts, halve the cherry tomatoes lengthwise and place them in a medium bowl.

Finely dice enough Spanish (red) onion to yield approximately 2 tsp and add to the tomatoes.

Add 1 tablespoon extra-virgin olive oil, a pinch of sea salt and a pinch of freshly ground black pepper to the tomato-onion mixture. Toss gently to coat.

Add the basil leaves (stacked and rolled, then thinly sliced into a chiffonade) to the tomato mixture and toss once more to distribute.

Taste and adjust seasoning if needed. The topping should be bright, slightly acidic and well seasoned.

Spoon an even portion of the tomato-basil mixture over each toasted ciabatta slice, distributing juices but not drowning the bread (about half the mixture per slice).

Crumble the Persian feta evenly over the topped bruschetta (about 1 tablespoon per slice).

Dot the remaining garlic-parmesan butter sparingly over the warm toppings so it melts into the tomatoes, or brush the edges of the toast with the remaining butter for extra flavor.

Drizzle approximately 1/2 tsp–1 tsp balsamic glaze across both slices (adjust to taste) in a thin ribbon or small dots for a balanced sweet-tangy finish.

Finish with one small grind of black pepper and a tiny pinch of flaky sea salt if desired. Serve immediately while the bread is still warm and crisp.