Bruschetta with Feta

For more flavour, pat the tomatoes dry briefly before cutting; this helps prevent the bread from getting soggy too quickly.

If the onions are too sharp for you, soak the rings in cold water for 5 minutes and then drain.

Using the oven's grill/broil function makes the slices especially evenly crispy.

For a milder garlic note, rub the clove over the bread only very briefly.

It's best to top them just before serving so the bruschetta stays crispy.

Let the olives drain briefly so no liquid runs onto the bread.