Selection Of Bread, Olives, Feta Cheese Recipe

Prep and toast

Preheat oven to 200°C (390°F). Slice the baguette or loaf diagonally into 8–10 slices about 1–1.5 cm thick. Brush both sides lightly with 2 tablespoons extra-virgin olive oil.

Arrange slices on a baking sheet in a single layer. Bake for 6–8 minutes, flipping halfway, until edges are golden and crisp but center still slightly tender. Remove from oven.

While still warm, rub one side of each toast with the cut side of the garlic clove to impart a gentle garlic flavor. Set aside on a platter.

Marinate olives

Place the pitted mixed olives in a small bowl. Add 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon juice, 1 teaspoon lemon zest, the chopped oregano or thyme, and a pinch of red chili flakes. Stir to combine so all olives are lightly coated.

Taste and adjust: add another pinch of salt only if olives are not salty, and a little more lemon juice if you prefer brighter acidity. Let marinate at room temperature for 10–15 minutes to allow flavors to meld.

Prepare feta

Place the block of feta on a small serving plate or shallow dish. Drizzle 1 tablespoon extra-virgin olive oil evenly over the top.

Sprinkle the chopped parsley and freshly cracked black pepper over the feta. If desired, crumble the feta lightly with a fork to create a mix of slices andcrumbles for textural interest.

Arrange the toasted bread on a serving board or two plates. Place the marinated olives in a small bowl and position it beside the feta.

Serve immediately: encourage diners to spread or crumble feta on the toasts and top with olives, or enjoy components individually. Provide small spoons or forks for the olives and a butter knife for the feta.

Optional finishing: drizzle a little extra olive oil over the assembled toasts and finish with an additional crack of black pepper or a sprinkle of fresh herbs.