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  • 1 large frenchstick

  • 200g South Cape Persian Fetta Cheese, oil reserved

  • 1 roasted red capsicum, skinned and cut into strips

  • 2 tablespoons shredded fresh basil leaves

  • 120g South Cape Goat’s Cheese

  • 1 large vine-ripened tomato, diced

  • 1-2 tablespoons home made pesto

  • 6 thin slices of prosciutto or gypsy ham

  • 200g South Cape Bocconcini

  • 1 tablespoon baby kalamata olives, for garnish

  • extra virgin olive oil, for drizzling

  • freshly ground black pepper, to taste


  • 1.

    Cut frenchstick diagonally into slices 2cm thick. Brush on both sides with herbed oil from Persian Fetta and grill each side until toasted to make bruschetta. (This can be done up to 1 hour in advance).

  • 2.

    Top with the various toppings below and serve on large platters.

  • Marinated Fetta and Roasted Pepper Bruschetta:

  • 1.

    Combine roasted capsicum with half the shredded basil and arrange over 1/3 bruschetta. Spoon Persian Fetta on top, and drizzle over a little of the flavoured oil. Garnish with remaining basil.

  • Goat’s Cheese, Tomato and Pesto Bruschetta:

  • 1.

    Spread bruschetta with Goat’s Cheese, top with diced tomato and drizzle with pesto.

  • Bocconcini, Prosciutto and Olive Bruschetta:

  • 1.

    Arrange prosciutto slices over bruschetta. Top with sliced bocconcini and kalamata olives. Drizzle with olive oil and season with black pepper. (This topping may be served as is or slightly warmed in the oven, until the cheese softens).


For more information and recipes from this series, click on the following link

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