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Olive and feta bruschetta

Jo Pratt from Good Food Live
Salty olives and crumbly feta cheese make this fast and fabulous bruschetta recipe from Jo Pratt a seriously addictive starter or snack

Olive and feta bruschetta

Method

1. Place the olives in a bowl and roughly mash with a potato masher.

2. Stir in the feta cheese, chilli flakes, lemon juice, parsley, pepper and a generous glug of olive oil. Just before serving, top the bruschetta toasts with the olive mixture and arrange on a large plate.

3. Cover and keep cool until needed.

Cooks Notes:
Salt shouldn't be necessary as the olives and feta are naturally salty, however do add some if you feel the mixture needs it.

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Serves: 8

Prep: 5 min

Ingredients
30 green olives, pitted (or substitute stuffed ones which are great for added flavour)
200g Feta cheese, crumbled
½ tsp chilli flakes
juice of ½ lemon
small handful of flat-leaf parsley, roughly chopped
freshly ground black pepper
50ml extra virgin olive oil
16 bought bruschetta toasts