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A recipe for Riganada, Ionian Island Bruschette with Cherry Tomatoes and Feta, from the cookbook, Venetian Republic by Nino Zoccali.
Course Appetizer
Cuisine Greek
Keyword appetizer, baguette, cheese, cherry tomato, feta, Greece, Greek, Riganada
Prep Time 10 minutes
Cook Time 3 minutes
0 minutes
Total Time 13 minutes
Servings 6 Servings


  • 1/2 small monastery sourdough baguette or any quality artisanal sourdough baguette
  • 6 tablespoons extra virgin olive oil
  • 5 1/2 ounce (160 g) sheep's milk feta sliced
  • 14 ounces (400 g) ripe cherry tomatoes quartered
  • 1/4 red onion sliced
  • 2 tablespoons dried Greek oregano
  • Sea salt and freshly ground black pepper


  • Slice the bread into twelve 1/3 inch (8 mm) thick pieces. Lightly toast the bread on both sides and place on a serving platter. Drizzle with a little olive oil and then top each piece with feta, cherry tomatoes, and red onion. Season with sea salt and pepper.
  • Drizzle with a little more olive oil, sprinkle generously with oregano, and drizzle more oil over the top to finish.