Feta Bruschetta


  • 2 ears corn, husks and silk removed
  • 1 small zucchini, diced into small pieces
  • 1 medium diced sweet pepper, about 1 cup (it’s also great to use several small peppers for a variety of colors in your final bruschetta)
  • 1 small red onion, diced fine
  • 4 medium scallions (green onions), thinly sliced
  • zest and juice of one lemon
  • 4 tablespoons olive oil
  • ΒΌ teaspoon sea salt
  • 1 cup diced feta
  • 3 tablespoons fresh thyme leaves
  • freshly ground black pepper
  • 1 fresh baguette or other long loaf, sliced on the bias and toasted


  1. Wrap ears of corn in plastic wrap and place in microwave on high power for 2 minutes. Remove and allow to cool slightly before unwrapping. Slice corn from cob.
    Place corn, zucchini, pepper, green onions and lemon zest in a medium size bowl. Toss to combine.
  2. Drizzle with lemon juice and olive oil and sprinkle with sea salt. Toss again.
  3. Add feta and thyme, reserving 1 tablespoon of thyme for garnish. Fold together, being careful not to break up feta too much.
  4. Transfer to a serving bowl and sprinkle with reserved thyme and freshly ground black pepper. Serve with crostini.
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