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Hummus and Roasted Mediterranean Veg Bruschetta with Feta
This hummus and roasted Mediterranean vegetable bruschetta with feta is everything I want on a weekend. Thick Turkish bread, a generous layer of hummus, grilled eggplant, roasted red peppers, sun-dried tomatoes, kalamata olives, and crumbled feta. Bold, colourful, and deeply Mediterranean in all the best ways.
Hummus and Mediterranean Veg Bruschetta with Feta
This hummus and roasted Mediterranean veg bruschetta with feta is the kind of starter that makes people think you have really gone all out, when honestly it is one of the easiest things you can put together. Creamy hummus, sweet roasted vegetables, salty crumbled feta and crisp garlicky toast in every single bite. It is fresh, colourful and completely irresistible. Save this recipe for your next dinner party, lazy weekend lunch, or any time you want something that looks stunning with minimal effort!
Ingredients
- 4 slices Turkish bread
- Extra virgin olive oil
- 6 tbsp hummus
- 20g sun-dried tomatoes
- 50g grilled red peppers
- 50g grilled aubergine
- 20g Kalamata olives
- 1 tsp olive oil
- Pinch of sea salt flakes
- 4 tbsp crumbled feta
Instructions
- Heat a griddle pan over medium-high heat. Drizzle the Turkish bread with extra virgin olive oil and toast on each side for approximately 30-60 seconds, or until well toasted and lightly charred.
- In a mini chopper or food processor, pulse the sun-dried tomatoes, aubergine, red peppers, olive oil, olives, and salt until well chopped. Alternatively, chop everything finely by hand until well combined.
- Divide the hummus between the four pieces of toast and spread evenly.
- Top with the vegetable mix and sprinkle with crumbled feta.
- Serve warm.
Notes
- Turkish bread is soft, pillowy, and perfect for bruschetta. If you can't find it, ciabatta or sourdough work just as well.
- I use this griddle pan for toasting bread. It gives beautiful char marks and heats evenly.
- Grilled vegetables in a jar are a huge time-saver and work brilliantly here. Look for them in the antipasti section of the supermarket. If you prefer to grill your own, brush sliced aubergine and red peppers with olive oil and cook on a hot griddle until charred and softened.
- A mini chopper makes quick work of the vegetable topping, but chopping by hand gives you more control over the texture. Aim for a rough, chunky consistency rather than a smooth paste.
- Sun-dried tomatoes packed in oil add extra richness. Drain them well before chopping, or save a little of the oil to drizzle over the finished bruschetta.
- Kalamata olives have a deep, briny flavour that works beautifully with the other Mediterranean ingredients. If you're not a fan, skip them or use milder green olives instead.
- Feta adds a lovely salty, creamy finish. For extra flavour, use marinated feta with herbs and garlic.
- These bruschetta are best served warm while the bread is still crispy and the vegetables are at room temperature. If you're making them ahead, prep the vegetable topping in advance and store it in the fridge, then assemble just before serving.
- Leftovers can be stored separately in the fridge for up to 2 days. The vegetable topping keeps well, but the bread will soften once it's topped, so it's best to assemble fresh.
- Not suitable for freezing as the bread and fresh toppings won't hold up after defrosting.
What I Cook With
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 123Total Fat: 8gSaturated Fat: 3gUnsaturated Fat: 5gCholesterol: 12mgSodium: 277mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 5g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Serve this with
- Serve with my Greek Salad for a fresh, colourful lunch. The crisp cucumber, tomato and olives echo the Mediterranean flavours in the bruschetta without making the meal feel too heavy.
- Pair with grilled lemon and herb chicken skewers for something more substantial. The smoky vegetables, creamy hummus and salty feta work beautifully with simply seasoned chicken straight from the grill.
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Hummus and Roasted Mediterranean Veg Bruschetta with Feta & Why You Can Never Have Enough Bruschetta
Oh bruschetta, how I love you. Yes, we’re sharing another bruschetta recipe, and I will not be apologising for it. You can never have too many options when it comes to toast with good things on top. Smashed avocado on toast? Bruschetta. Bresaola and goat’s cheese on toast? Also bruschetta. It’s a format, not a recipe, and it’s one of the great pleasures of weekend cooking. I would eat it every single weekend if I could, and honestly, I often do in one form or another.
True to my promise to myself, I’m back in the kitchen with a vengeance. Cooking has been my anchor through quite a lot lately, including the current state of the world, which as an elder millennial I am extremely tired of navigating. I have lived through far too many global crises at this point, and I’m choosing bruschetta and sauvignon blanc as my coping mechanism. It’s not the worst choice I’ve ever made.
Today we’re exploring my favourite Mediterranean flavours with a Middle Eastern nod in the form of hummus, because the two cuisines share so much common ground and they belong together on a plate. The result is something bold and generous and completely worth the small amount of effort it takes to pull together.
On Dating, Disappointment, and Cadiz
My dating life continues to be, and I say this with the weary acceptance of someone who has genuinely tried, painful. I recently connected with someone who seemed genuinely wonderful. Funny, engaging, the kind of person who makes you think maybe this time. And then the date was cancelled and it became clear fairly quickly that he was only after one thing, which was not the same one thing I was after. Which is a shame, but that’s the reality of dating in your forties.
People are navigating divorces and separations and custody arrangements and all the complicated emotional debris that comes with a life already lived. It makes everything messier and more complicated than it might otherwise be, and you have to have a certain amount of patience and grace for that, even when it’s frustrating. I’m working on the patience. The grace I already have. The wine helps too.
One day, I see myself cooking in Cadiz. I’ve held that vision for a while now, a city that feels like the sun has soaked into the walls, with food that makes the most of every ingredient and a pace of life that doesn’t punish you for slowing down. If I don’t return to Scotland first, that is, because that pull hasn’t gone anywhere either. Either way, wherever I end up, there will absolutely be bruschetta.
Why This Combination Works So Well
The beauty of a bruschetta like this one is that it’s essentially a mezze plate on toast. Every ingredient brings something distinct: the hummus is creamy and earthy, the grilled eggplant is smoky and soft, the roasted red peppers are sweet and silky, the sun-dried tomatoes are concentrated and jammy, the olives are briny and bold, and the feta ties it all together with a salty, creamy tang. There’s no single dominant flavour, just a very good conversation happening between all of them.
Turkish bread is the right call here. It’s thick enough to hold the weight of the toppings without collapsing, and it toasts beautifully to give you that golden, slightly charred edge that a bruschetta needs. If you can’t find Turkish bread, a thick sourdough will do the job, but the pillowy interior of a good Turkish loaf is genuinely perfect for this.
The hummus is the foundation and it deserves to be good. Use your favourite store-bought if you’re short on time, or make your own if you have it. Either way, be generous with it. You want a thick, substantial layer that holds everything else in place and adds its own creaminess to every bite.
Ingredient breakdown
Turkish bread
Turkish bread is soft, pillowy, and has a slightly chewy texture that crisps up beautifully on a griddle pan without becoming rock hard the way a denser bread might. It’s also wide and flat, which gives you a generous surface area for all the toppings. If you can’t find Turkish bread, ciabatta or sourdough are both good substitutes. Whatever you use, drizzle it with extra virgin olive oil before it hits the griddle so it toasts rather than just dries out, and watch it closely because it chars quickly at high heat.
Extra virgin olive oil
Drizzled over the bread before grilling and again as a finishing touch, extra virgin olive oil is doing flavour work at both ends of this recipe. Use a good quality one because it’s going on raw at the end and you’ll taste it directly. The olive oil that goes on before grilling helps the bread develop those char marks and keeps the inside from drying out while the outside crisps up.
Hummus
The base layer that everything else sits on, spread generously across each piece of toasted bread before the vegetable mix goes on top. The hummus acts as a creamy, garlicky anchor for the toppings and stops everything from sliding around. You can use the homemade hummus recipe from this collection or a good quality store-bought version. Either works perfectly here.
Sun-dried tomatoes
Sun-dried tomatoes packed in oil are the ones you want because they’re already soft and pliable and pulse down easily in a mini chopper. They add an intense, concentrated sweetness and a slightly chewy texture that works really well against the soft grilled vegetables. Drain them well before they go in, or save a little of that flavoured oil to drizzle over the finished bruschetta.
Grilled red peppers
Grilled red peppers from a jar are a genuine time-saver and work brilliantly here. They’re already soft, smoky, and full of flavour without any prep beyond draining. If you want to grill your own, brush sliced red peppers with olive oil and cook them on a hot griddle until charred and softened. Either way they add sweetness and a slight smokiness that fits right into the Mediterranean flavour profile of this bruschetta.
Grilled aubergine
Same principle as the red peppers. Jarred grilled aubergine from the antipasti section is the quick and easy route, and it works perfectly. If you’re grilling your own, slice it, brush with olive oil, and get good char marks on both sides. Aubergine has a soft, almost silky texture when grilled that adds a richness to the vegetable mix that you don’t get from the other ingredients.
Kalamata olives
Kalamata olives have a deep, briny, slightly fruity flavour that is quite different from the mild green olives you might use in other contexts. They add a salty punch to the vegetable mix and a distinctly Mediterranean character. If olives aren’t your thing, leave them out entirely or swap for milder green olives. But if you do like them, the Kalamatas are worth using over a generic black olive every time.
Feta
Crumbled over the top as the finishing element, feta adds a salty, creamy contrast to the earthy vegetable mix and the smooth hummus underneath. If you can find marinated feta with herbs and garlic, use that instead of plain because the extra flavour it brings is genuinely worth it. Crumble it roughly rather than chopping it so you get irregular pieces that sit differently across each bruschetta.
Sea salt flakes
Just a pinch goes into the vegetable mix before pulsing, which seasons everything evenly and brings the flavours together. The feta, olives, and sun-dried tomatoes all bring their own saltiness, so a light hand here is the right call. Taste the mix after pulsing and adjust if needed before it goes on the bread.
