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Bruschetta with Marinated Feta

Course: Appetizer
Cuisine: Modern Italian


For making marinated feta:

  • 200 gms feta; cut into large cubes
  • 1 lemon; sliced and seeds removed
  • 2 dried red chillies
  • 2 dried bay leaf
  • Freshly ground black pepper
  • Olive oil; enough to cover the feta.

For the bruschetta:

  • 1 medium sized sourdough; sliced
  • 2-3 vine ripened tomatoes; chopped remove flesh if you wish to
  • Freshly ground black pepper
  • A pinch of sugar
  • A couple of fresh basil leaves; torn into small pieces
  • 1 tsp olive oil from the marinated feta
  • 1-2 tsp balsamic vinegar


  • Pre heat the oven to 200°C. Line an oven proof tray with baking paper, arrange the lemon slices on top and lightly drizzle with olive oil. Roast till lightly caramelized and charred at the edges (roughly 10-12 minutes, but depends on the size and thickness of the slices so keep a close eye).
  • Once the roasted lemon slices have cooled, place it in a clean jar along with the feta, bay leaves and chillies. Season with black pepper and pour enough olive oil to cover the feta.
  • Marinate overnight for best results.


  • In a bowl, add the chopped tomatoes and basil. Add sugar, pepper and a dash of olive oil; mix well.
  • Smash 2-3 cubes of the marinated feta in a separate bowl using the back of a spoon and spread this on top of the sourdough slices.
  • Then top each slice with the tomato mixture and drizzle lightly with balsamic.
  • Serve immediately