Greek Bruschetta

August 20, 2012 by Kari Karch

One of the best things I love doing during cooking shoots at The Kenmore Craftsman Brand Live Experience is whipping up a quick and simple meal to feed the kids. We have so much fun on set and there is usually a couple ingredients left over that I get to play with and hopefully make some new creations for the team. SInce its the end of summer and tomatoes are in season, I love to take the luscious fruit and sprinkle them with sea salt. If you let them sit out at room temperature for 30 minutes, the end result is the most divine bite of food you’ve ever divulged! Trust me… salt them and walk away.

I started rummaging through the fridge and stumbled upon some feta, fresh oregano, and sour cream. Hmmm?? How about Greek Bruschetta! Since the tomatoes were just macerating in the salt, I drizzled a small amount of olive oil and cracked in some pepper to start the bruschetta process. I let the feta sit at room temperature for about 15 minutes to let it soften up and added it to a small amount of sour cream. What seems like a mindless act of bruschetta became one of the top requested treats I’ve made to date at the studio. Below is a simple recipe that you can entertain as an appetizer, side dish, or make it into a main by mixing in some cooked shrimp with the tomatoes.

Happy Eating!

Greek Bruschetta

1 loaf French bread
2 vine ripe tomatoes, small dice
2 garlic cloves, minced
1 teaspoon Maldon sea salt
1 teaspoon cracked black pepper
1 tablespoon olive oil
¼ cup feta
¼ cup sour cream
1 lemon, juiced and zested
salt and pepper to taste

Preheat an oven to 350°. Slice the loaf lengthwise and place on a baking sheet and toast. While loaf is toasting, add tomatoes, garlic, maldon sea salt, pepper, and olive oil to a small bowl. Remove loaf from oven and while bread is still warm, rub the loaf with a cut piece of garlic to boost the flavor. In a separate bowl, mix the feta that has come up to room temperature, the sour cream, lemon juice, zest, salt and pepper. Spread the feta mixture onto the both sides of the bread. Spoon the tomato mixture on top and slice into big pieces. Share with all your friends in the room!

I hope you enjoy this recipe! Let me know your thoughts on or send me a Tweet @Chitownchef


Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.