A 7-ingredient appetizer that takes just minutes. It stars feta cheese and sun-dried tomatoes in a Mediterranean-inspired combination that you can make year round.
If your sun-dried tomatoes are dry (not yet reconstituted), place them in boiling water for 10 minutes. Then drain, cool, and dry them before chopping into small pieces.
Let the sun-dried tomatoes soak in the olive oil for 5-10 minutes while you prepare the other ingredients.
Lightly toss the feta, chopped olives, minced parsley, oregano, and pepper.
Add the chopped sun-dried tomatoes and the olive oil and toss again.
Let the mixture marinate in the refrigerator for at least 30 minutes before tasting. Add more oregano and/or freshly ground pepper if desired.
Serve on thin slices of baguette.
I rinse and then pat dry the olives and feta to moderate their briny (salty) taste.
The creamier your feta, the more it will resemble goat cheese in texture. That makes the bruschetta more like a dip and less like bruschetta. I like it both ways.