Invite the neighbors over for this bruschetta, topped with olives, tomatoes, feta and red onion.

Difficulty Rating: Easy
Recipe From: Tennessee Home and Farm


  • 1 loaf Italian bread, sliced in half lengthwise
  • 1/3 cup pesto
  • 1 large orange beefsteak tomato, thinly sliced
  • ½ red onion, thinly sliced
  • 8 ounces sliced provolone or crumbled feta cheese
  • 1 can sliced black olives
  • Parmesan cheese, grated


  1. Preheat oven to 425 degrees.

  2. Spread pesto thinly on bread halves.

  3. Place the tomato slices on next, followed by the onion rings, provolone (or feta) cheese, and then the olives.

  4. Sprinkle each half with Parmesan.

  5. Bake for approximately 5 minutes or just until bread starts to brown and the cheese melts.

  6. Slice with a pizza cutter and serve nice and hot.

Recipe From: Farm Flavor -

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