Greek · Italian

Santorini Bruschetta

Name: Santorini Bruschetta
Prep time: 30 min
Cook time: 5 min
Total time: 155 min
Yield: 12 servings
Cuisine: Greek, Italian
Ingredients: 1 cup fresh basil, lightly packed before finely chopping; ½ cup dry sun-dried tomatoes, finely chopped; ½ cup olive oil; ¼ tsp chili pepper flakes; 1 clove garlic, finely minced; 2 TBSP Kalamata olives, finely chopped; 2 small pickling cucumbers, finely chopped; ¼ cup walnuts, finely chopped; kosher salt and black pepper, as needed; ½ cup feta cheese, crumbled; kosher salt and black pepper, as needed; 1 French baguette, sliced into 12 pieces; olive oil spray, as needed; 1 TBSP garlic powder, divided over the 12 baguette slices

I’ve never been able to get enough of Greek flavors in my food. After many wonderful layovers in Athens and vacations in Greece, those flavors have come to feel like home to me. This bruschetta brings some of my favorites together: creamy feta, briny Kalamata olives, crisp cucumbers, sun-dried tomatoes, fresh basil, and walnuts for a little crunch. I pile it all onto toasted garlic baguette slices, giving Italian bruschetta a Greek-inspired topping. It’s a colorful appetizer I love sharing with friends here at home, with flavors that bring back fond memories of Greece.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇬🇷 Greek

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Santorini Bruschetta brings bright Greek flavors to an Italian-style appetizer. A marinated mixture of basil, sun-dried tomatoes, feta, pickling cucumber, Kalamata olives and walnuts rests until flavorful, then crowns crisp baguette slices seasoned with garlic.

Why These Flavors Work

Sweet-tart sun-dried tomatoes and fresh basil echo classic bruschetta, while salty feta and Kalamata olives shift the flavor toward Greece. Crisp cucumber brightens the rich olive oil, walnuts add earthy crunch and chile flakes provide gentle heat against the garlicky toast.

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COOKING MODESantorini Bruschetta

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 5

STEP 1

Finely chop the basil and place it in a medium bowl. Add the sun-dried tomatoes, olive oil, chili pepper flakes, minced garlic, Kalamata olives, feta, cucumbers and walnuts. Mix well and season with kosher salt and black pepper.

STEP 2

Cover and refrigerate the topping for at least 2 hours before serving.

STEP 3

Heat the oven broiler. Arrange the 12 baguette slices on a baking sheet and spray them with olive oil. Sprinkle the 1 TBSP garlic powder evenly over all 12 pieces, then season with kosher salt and black pepper.

STEP 4

Broil the bread on both sides until lightly browned, watching closely. Remove from the oven and let the slices cool.

STEP 5

Place a heaping spoonful of the chilled Santorini topping on each toasted baguette slice and serve.

How to Make Santorini Bruschetta

Chop the Topping Ingredients

Finely chop the basil, sun-dried tomatoes, garlic, olives, cucumbers and walnuts.

Mix the Topping

Combine the chopped ingredients with olive oil, chile flakes and feta, then season.

Refrigerate

Cover and chill the topping for at least 2 hours so the flavors blend.

Season the Baguette

Spray the 12 slices with olive oil and divide the garlic powder, salt and pepper over them.

Broil Both Sides

Broil the bread on both sides until lightly browned, then cool.

Top and Serve

Spoon the chilled Santorini mixture generously over each toasted slice.

Recipe Guidance

Storage

Store the topping and toasted baguette separately. Refrigerate the topping in a covered container for up to 3 days and keep cooled toast airtight at room temperature for up to 1 day.

Reheating

Do not reheat assembled bruschetta. Re-crisp only the unfilled baguette slices briefly under the broiler, cool them, then add the chilled topping.

Make Ahead

Prepare and refrigerate the topping at least 2 hours and up to 1 day ahead. Slice the baguette ahead, but broil it close to serving time for the best texture.

Serving Suggestions

Arrange the topped bruschetta on a platter and serve immediately as a chilled-and-crisp appetizer.

Mary’s Introduction

Why These Flavors Work