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Nutrition Facts
Serving Size 121 g
(Approx. 6 Servings)
Amount Per Serving
Calories 200 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 570 mg 24%
Total Carbohydrate 13 g 4%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 5 g
Vitamin A 15% Iron 2%
Vitamin C 20% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Feta and Olive Bruschetta
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
6  People


Recipe makes 6 Servings

1 loaf bakery thin baguette, (about 9 oz. loaf)
1/2 cup(s) Rustico di Casa Asaro Castelvetrano Olive Spread
1/4 cup(s) Rustico Olive Oil
4 Oz crumbled feta cheese, (about 1 cup)
1 Pt angel sweet tomatoes, quartered lengthwise
1/4 cup(s) Italian parsley, finely chopped
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Preheat broiler to high. Move oven rack to about 6 inches below broiler element.
Slice baguette into 12 slices, about 1 1/2 inch thick.
In a small bowl whisk together olive spread and olive oil. Gently stir feta through. Divide spread equally between slices of bread.
Place bread on a baking sheet and broil for 3 to 5 minutes, or until bread starts to toast around outer edges and feta softens and begins to bubble.
Remove from oven and top each with tomatoes and fresh parsley. Serve warm.
Chef's note: This is a great pairing with a hearty Italian red wine.


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