Tomato and Feta Bruschetta

20 minutes + 15 minutes Serves 4


  • 8 thick slices sourdough bread
  • 2/3 cup olive oil
  • 16 thin slices pepperoni
  • 300 g packet mixed heirloom tomatoes, thickly sliced
  • 180 g feta, cut into 8 slices
  • 1/2 cup freshly grated parmesan
  • 1 cup basil leaves
  • 2 cloves garlic, chopped
  • 1/4 cup pine nuts
  • 1/3 cup small basil leaves extra, to serve
Buy these ingredients now


1. Preheat oven to 200°C/220°C fan-forced.

2. Heat a char-grill pan over moderate heat. Drizzle bread with 2 Tbsp of the oil. Grill bread on the pan for 1-2 minutes each side or until toasted.

3. Place bread on a baking tray. Top each slice with pepperoni, tomato and feta. Sprinkle with 1 Tbsp of the parmesan and bake for 5-8 minutes or until golden.

4. Meanwhile, process basil, remaining parmesan, garlic, pine nuts and remaining oil until a smooth paste forms.

5. Serve bruschetta topped with pesto and extra basil.

Tip: For a vegetarian option, just take out the pepperoni