Equipment
Ingredients
Base
- 4 bread slices
Topping
- 60 g red onion, finely chopped
- 450 g tomato, fresh, whole
- 15 ml sherry vinegar
- 15 ml red wine vinegar
- 15 ml capers, rinsed
- 1 garlic, minced
- 3 g dill, chopped
- 3 g parsley, chopped
- 35 ml olive oil
- 40 g feta, crumbled
- 6 g dried oregano
Nutrition (per serving)
Method
Toast the bread slices until golden brown. If using rusks, lightly dampen them with water to soften slightly.
Submerge the finely chopped red onion in a bowl of cold water and let sit for 5 minutes to remove harshness.
Drain the onions, rinse with fresh water, and pat thoroughly dry using paper towels.
Grate the tomatoes using the large holes of a box grater over a bowl, then discard the remaining skins.
Combine the grated tomatoes, dried onions, sherry vinegar, red wine vinegar, capers, garlic, and herbs in the bowl. Season with salt and pepper.
Drizzle approximately 5ml (1 tsp) of olive oil over each slice of toasted bread.
Spoon the tomato mixture onto the bread, then top with crumbled feta, dried oregano, and the remaining olive oil.
Serve the bruschetta immediately while the bread is still crisp.
Chef's Notes
- For the best texture, use a rustic, dense bread like a ciabatta or a good quality sourdough. Stale bread works well for toasting.
- Don't skip the step of soaking and drying the red onion; it significantly mellows its sharpness and makes the topping more palatable.
- Grate the tomatoes on the large holes of a box grater to achieve a good texture for the topping. Avoid using a food processor, which can make it too watery.
- Taste and adjust seasoning before serving. The capers, feta, and vinegar all contribute saltiness, so add salt judiciously.
- If you can't serve immediately, keep the toasted bread separate from the tomato mixture and assemble just before serving to prevent sogginess.
Storage
Refrigerator: 4 hours — The tomato mixture will release moisture over time; best used fresh.
