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Olivia

Bruschetta with Arugula, Feta, Sun-Dried Tomatoes, and Olives

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Bruschetta with arugula, feta, sun-dried tomatoes, and olives. A simple plant-forward appetizer with bold Mediterranean flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Italian
Calories: 314
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 1 baguette or rustic bread sliced
  • 1 cup arugula
  • 1/3 cup feta cheese crumbled
  • 1/3 cup sun-dried tomatoes chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup black olives
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
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07/22/2026 04:02 am GMT
Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 400°F (200°C).
  2. Arrange bread slices on a baking sheet.
  3. Brush lightly with olive oil.
  4. Toast for 8-10 minutes until crispy.
  5. In a bowl, combine cherry tomatoes, sun-dried tomatoes, and olives.
  6. Add olive oil, salt, and black pepper.
  7. Toss gently to combine.
  8. Spread feta over toasted bread.
  9. Top with the vegetable mixture and arugula.
  10. Garnish with fresh parsley and serve.

Nutrition

Calories: 314kcalCarbohydrates: 38gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 11mgSodium: 809mgPotassium: 518mgFiber: 3gSugar: 8gVitamin A: 668IUVitamin C: 15mgCalcium: 161mgIron: 4mg

Notes

• Chop ingredients small for better topping balance
• Add toppings just before serving
• Use oil-packed sun-dried tomatoes for richer flavor

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