Greek Tomato and Feta Breakfast Bruschetta
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 20 min · vegetarian
221 cal
7g protein
28g carbs
9g fat
per serving · estimated
Ingredients
- 1 loaf Baguette or crusty bread
- 1/2 cup Cherry tomatoes
- 50 g Feta cheese
- 1 tbsp Extra virgin olive oil
- 1 Garlic clove
- 1 tbsp Fresh oregano or parsley
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat the oven to 375°F (190°C). Slice the baguette into 1/2-inch thick pieces and place on a baking sheet. Toast in the oven for about 5-7 minutes until golden.
- While the bread toasts, dice the cherry tomatoes and crumble the feta cheese into a bowl.
- Mince the garlic clove and add to the tomatoes and feta. Drizzle with olive oil, add chopped oregano or parsley, salt, and pepper. Mix gently to combine.
- Remove the toasted bread from the oven and let cool slightly.
- Spoon the tomato and feta mixture generously onto each slice of toasted bread.
- Optional: Garnish with extra herbs or a drizzle of olive oil before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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