Feta and grilled onion bruschetta

Adam Liaw
Feta and grilled onion bruschetta.
Feta and grilled onion bruschetta. Photo: William Meppem
Difficulty
Easy

Sometimes one ingredient makes a meal. Pair the salty creaminess of good feta with a few onions and some bread and you've got a proper dinner instead of another bowl of cereal.

Ingredients

• 2 large brown onions, peeled and sliced into 1cm rounds

• 2 tbsp extra virgin olive oil, plus extra if preferred 

• 4 thick slices sourdough

• 1 cup feta

• ½ tsp dried oregano

Method

Heat a grill pan or barbecue grill over high heat. Drizzle the sliced onion with 1 tbsp olive oil and grill for around 4 minutes, turning once, until softened, fragrant and browned. Remove from the grill.

Drizzle the sourdough with a further 1 tbsp of olive oil and grill on both sides until toasted. Drizzle with more olive oil if preferred. Top the bread with the onions and crumble the feta over the top. Sprinkle with dried oregano and serve immediately.

Adam's tip If toast for dinner is your thing, freezing a few slices of good sourdough in readiness is never a bad idea. Toast it on a grill pan (straight out of the freezer, if you like) drizzled with olive oil for best results. 

Also try: Adam Liaw's canned tuna and frozen pea spaghetti

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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