Greek Bruschetta
This vegetarian Greek Bruschetta is a tasty way to get a party started and can be made dairy-free and vegan friendly! Colorful, flavorful and hard to stop eating once you start, Greek Bruschetta is a delicious and fresh appetizer! Makes 12 servings.
Y’all should know about me and my bruschetta addiction by now.
Whether it’s sweet bruschetta, savory bruschetta or a sweet-savory bruschetta combination, I’m all in for toasty bread and delicious toppings.
Honestly, though, who among us ISN’T up for that — assuming they don’t have an allergy or a dietary restriction that keeps them from enjoying it?
Why I love this recipe:
This Greek Bruschetta is a combination of two of my favorite things — a veggie-forward Greek salad and crusty bread.
So please note, before we get into this recipe itself, that this is not an authentic dish from Greece or its surrounding islands. So if you’re looking for classic and traditional meze, this ain’t it.
However, if you love Greek flavors and ingredients and also bread, this might be the dish for you.
It also calls for hummus OR tzatziki sauce — your choice! Personally, the creamy tzatziki worked better for me, but my husband adored the bruschetta with hummus.
Our daughter liked both equally, so you’re in for a win either way!
More bite-sized appetizers to try soon: Baked Boudin Balls | Bruschetta Puff Pastry Pinwheels | Cucumber Bruschetta (Easy Cucumber Appetizer) | Baked Brie Bites | Vegetarian Taco Cups
What you need to make this recipe:
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- Serrated knife
- Pastry brush
- Large mixing bowl
- Cast iron grill/griddle or a grill
- A toaster oven or an oven
- Liquid measuring cup (for the dressing!)
- Citrus juicer
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
In addition to these tools, you’ll need a few ingredients to make this Mediterranean-inspired appetizer.
- Baguettes — these are the base for our bruschetta or crostini. You may use your favorite. You can even pick up a gluten-free loaf!
- Extra virgin olive oil — this is used in the dressing, as well as to brush the bread. Use a brand that tastes good!
- Garlic — we use this to add additional flavor to the bread. Make sure yours is fresh.
- Veggies — we’re using a combination of red onion, English cucumber and fresh tomatoes to be a topping for our bread slices. I recommend using small tomatoes, like grape or cherry.
- Feta cheese — this adds some creamy saltiness.
- Hummus and/or tzatziki sauce — depending on your tastebuds and preferences, you could use either or both of these famous sauces. You may make them yourself or grab your favorites from the grocery.
- Fresh parsley — for garnish
- Red wine vinegar — this is the acid we need for the vinaigrette. It adds an excellent pop. If you don’t have it, you may use white wine vinegar in its place. I do not recommend using balsamic vinegar.
- Lemon zest — for some citrusy brightness!
- Kosher salt and black pepper — for seasoning everything
Substitutions and customizations
The beauty in a bite-sized Mediterranean bruschetta like this one is that you can customize it to your tastebuds. Here are a few thoughts…
- Love brininess? Add some chopped kalamata olives and/or capers to the tomato mixture.
- Swap out other fresh herbs for the parsley. Fresh basil, oregano or dill would be delicious with these ingredients, too!
- Make it dairy-free and vegan-friendly. Skip the tzatziki sauce and the feta cheese.
How to make Greek-inspired Bruschetta
Prepare the bread. Slice the baguette, and rub the slices on both sides with the crushed garlic cloves before brushing with olive oil.
Toast the bread on a grill pan (or on a grill) until marks show.
DID YOU KNOW?
If you don’t have a grill pan, toast sliced bread on a baking sheet in a toaster oven or a conventional oven until golden brown and delicious.
Chop the veggies. Use a sharp knife to dice the red onion and English cucumber. Quarter the tomatoes. Combine them in a large bowl and add the feta, too.
Toss the veggies and cheese together until combined, and set aside.
Make the dressing. Measure the olive oil and red wine vinegar into a liquid measuring up or a mason jar. Zest the lemon directly into the cup, and season with salt and pepper. Whisk until combined, then pour on top of the veggie mix.
Make the bruschetta. Spread hummus or tzatziki on top of the toasted, garlicky bread. Spoon the tomato mixture on top.
Garnish with freshly chopped parsley, and enjoy!
Erin’s Easy Entertaining Tips
Bite-sized appetizers like bruschetta and crostini are great for entertaining because they’re easy to serve AND enjoy in a group environment.
If I were going to serve these bruschetta to a crowd, here’s what I would do:
- Make the sauces early… or purchase them from the store.
- Make the vinaigrette early and keep it in the fridge until it’s time to toss the ingredients together.
- Double or triple the recipe for a larger crowd!
Frequently Asked Questions
I’ve made a traditional bruschetta: Heirloom Tomato Bruschetta. I love tinkering with classics, as y’all know, and making all kinds of different bruschetta makes my heart and tummy happy.
There’s something fun and unique about taking the concept of bruschetta or a crostini and introducing different flavors to it.
Tzatziki is a Mediterranean sauce, normally served with grilled meats or as a dip. It features yogurt, cucumbers, garlic, a little olive oil, salt and an acidic piece. (I use vinegar in my tzatziki recipe, but I’ve seen it made with lemon juice.)
You’ll find tzatziki sauce variations in Greek cuisine, Turkish cuisine, the Balkans and the Middle East. They all highlight yogurt with cucumber.
I was first introduced to it in a Lebanese restaurant in Baton Rouge and haven’t looked back since.
Quick tips and tricks to the best easy Greek bruschetta recipe:
- Double or triple the recipe for a crowd.
- Add other flavors to the veggie mix, if desired! Olives and capers are two great additions.
- Use store-bought ingredients for convenience. I love making my own hummus and tzatziki sauce, but if purchasing these from the store actually helps you make and serve this dish, do that!
- Store leftovers in separate containers in the refrigerator. The bread will go mushy if you bruschetta is assembled on top of it and you pop it in the fridge.
More flavors to pair with this Mediterranean appetizer:
Looking for more appetizers to make and share? Roasted Garlic White Bean Hummus and Whipped Feta Dip are both so flavorful! And this Italian Hummus is a fun spin on the classic flavors.
Looking for an entree? Try Grilled Chicken Shawarma, Chicken Shawarma Salad or even Turkey Shawarma Wraps to pair with this starter!
Y’all ready to make some of this goodness for your next gathering?
Scroll down to learn how to make it…
Greek Bruschetta
Ingredients
- 2 baguettes 12 oz. each
- ¼ cup extra virgin olive oil
- 2 garlic cloves crushed
Topping
- ½ red onion finely diced (~1 cup)
- 1 English cucumber diced (~2 cups)
- 1 cup grape tomatoes quartered
- ½ cup feta cheese
- ½ cup hummus (or more, if only using this)
- ½ cup tzatziki sauce (or more, if only using this)
- Fresh parsley for garnish
Vinaigrette
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 lemon zested
- Kosher salt to taste
- Black pepper to taste
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Instructions
Prepare and Toast the Bread
- Slice the baguette with a serrated knife.
- Rub the baguette slices with the crushed garlic cloves.
- Brush both sides with olive oil.
- Toast on a grill pan until pan marks show. (If you don’t have a grill pan, toast in a toaster oven or a conventional oven until crispy and golden brown. This part of the process will prevent the bread from becoming soggy.)
Make the Topping and Dressing
- Dice the red onion and English cucumber with a sharp knife. Quarter the tomatoes.
- Measure the onion, cucumber and tomatoes in a large glass bowl.
- Measure the feta cheese into the bowl.
- Use a large spoon to toss the ingredients until combined.
- Measure out the olive oil and red wine vinegar into a liquid measuring cup or a mason jar.
- Zest the lemon directly into the liquid measuring cup with the other dressing elements. Season with salt and pepper.
- Whisk or mix with a fork until combined, then pour on top of the vegetables.
- Toss until combined.
Make the Bruschetta
- Use a butter knife to spread hummus OR tzatziki sauce on top of the toasted, garlicky bread.
- Spoon the topping on top of the hummus or tzatziki.
- Garnish with chopped fresh parsley.
- Enjoy immediately.
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Do you have a recipe for the Tzatziki sauce? Thanks
I do, Tara! I’ve linked to it in the recipe card above. It’s also right here: https://www.thespeckledpalate.com/tzatziki-sauce/
Enjoy!