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–+ servings
250ml Oregano Infused Olive Oil Blend – Mediterranean essence
Garden Infuzions

Rustic Tomato Bruschetta with Oregano Olive Oil Blend

Toasted bread, juicy tomatoes, fragrant basil, and a drizzle of Oregano Infused Olive Oil come together for a bright bruschetta that feels simple, rustic, and full of flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 baguette sliced into 12 pieces
  • 2 tablespoons Garden Infuzions Oregano Infused Olive Oil plus more for drizzling
  • 1 pound ripe tomatoes diced
  • 1/4 cup fresh basil chopped
  • 1 clove garlic minced
  • 1 tablespoon red onion finely minced
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup crumbled feta cheese optional

Equipment

  • 1 baking sheet For toasting the bread
  • 1 Mixing bowl For the tomato topping
  • 1 Chef’s knife For chopping tomatoes and basil
  • 1 Cutting board For prep
  • 1 Spoon For topping the bruschetta

Method
 

Instructions
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
  2. Arrange the baguette slices on the pan and brush each slice lightly with Garden Infuzions Oregano Infused Olive Oil.
  3. Toast the bread for 8 to 10 minutes, turning once if needed, until golden and crisp at the edges.
  4. While the bread toasts, combine the tomatoes, basil, garlic, red onion, balsamic vinegar, salt, black pepper, and 2 tablespoons of Garden Infuzions Oregano Infused Olive Oil in a bowl.
  5. Stir gently and let the mixture rest for 5 minutes so the flavors mingle.
  6. Spoon the tomato mixture over the toasted bread slices.
  7. Finish with a light drizzle of extra oregano olive oil and sprinkle with feta if using.
  8. Serve immediately while the toast is still crisp.

Notes

For the best texture, assemble right before serving. If your tomatoes are very juicy, drain off a little liquid before spooning the topping onto the toast. The feta is optional but adds a salty finish.

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