First, cut the bread into slices of about 1-1.5 cm and toast it on a hot non-stick pan (or, alternatively, you can put it in a preheated convection oven at 180 ° C for 5 minutes).
Crumble the feta and, separately, wash the tomatoes and cut them into 4 (or even into several parts, if they are not very small), then season with a little salt and oil.
Peel the onion and cut it into slices that are not too thick, then wash the cucumber, remove the ends and part of the peel and cut into fairly thin slices.
Then begin to assemble your bruschetta: create a layer of cherry tomatoes, then onion slices, then cucumber, and finally add feta and fresh basil.
The Greek bruschetta are ready to be served.
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