Moist Mediterranean Bruschetta Bread Recipe Is High In Protein & Taste Bread/Muffins Snacks Lunch Appetizers Side Dishes Gluten-free Mediterranean Diet Recipes Italian Recipes

When you think of bruschetta, you may think of a tasty tomato topping layered on top of crusty bread. That Italian specialty made up of diced ripe tomatoes, garlic, olive oil and basil is simply scrumptious on top of thick slices of toasted bread. For that reason, it may seem counterintuitive to put the flavorful topping inside the bread rather than on top of it – but that's exactly what I did.

Because the bruschetta is inside the bread rather than of on top of it, this Mediterranean bread is moist instead of crusty. And, because it's loaded with ingredients like cottage cheese and Greek yogurt, it's high in protein and nutrition (check out the health benefits of cottage cheese and the health benefits of Greek yogurt). It also features feta cheese, which is considered to be one of the healthiest cheeses. But, best of all, this bread is packed with flavor through and through.

To make this savory Mediterranean loaf, you'll need the following ingredients: eggs, cottage cheese, plain Greek yogurt, flour, baking powder, salt, feta cheese, Parmesan cheese and bruschetta. The chopped walnuts are optional. You whip the cottage cheese with the eggs in a blender. Next, you make the batter then bake the loaf until it's cooked through and golden.

Serve this nutritious Mediterranean bread for lunch with your favorite soup, as a vegetarian side dish with dinner or as a savory snack anytime. It's even more delicious when toasted in the oven or on an indoor grill.

Cuisine: Mediterranean / American
Prep Time: 15 minutes
Cook Time: 45 to 55 minutes
Total Time: 60 to 70 minutes
Servings: 10

Ingredients

• 3 eggs
• 1 cup low-fat cottage cheese
• 1/4 cup low-fat plain Greek yogurt
• 1 1/2 cups flour (all-purpose or gluten-free flour)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 ounces feta cheese, crumbled
• 3/4 cup shredded Parmesan cheese
• 3/4 cup bruschetta, drained
• 1/2 cup chopped walnuts (optional)

Recipe Notes

• I used prepared bruschetta from a jar (Delallo brand, gifted to me by my friend Donna), but you also can make your own bruschetta. Be sure to drain well before adding it to the batter.

• You can use all-purpose flour or gluten-free flour. I used GF 1:1 flour.

• Instead of Parmesan cheese, you can use mozzarella, if preferred.

• Store the bread in an airtight container in the refrigerator. This bread is extra delicious when toasted in a toaster oven or regular oven (or on an indoor grill). It's a bit soft to be put into a regular toaster.

Here's how to make it:

1. To a blender, add the eggs and cottage cheese. Whip until smooth, about 30 seconds. Pour mixture into a large mixing bowl.
2. Add the Greek yogurt and whisk to blend.
3. Add the flour, baking powder and salt. Add black pepper, to taste, if desired. Mix well to combine.
4. Add the bruschetta and stir to combine.
5. Add the feta and Parmesan. Stir to combine. Fold in the the walnuts, if using.
6. Evenly spread the batter into an 8x4-inch loaf pan that's been lined with parchment paper.
7. Bake at 350 degrees F for about 40 to 50 minutes, or until it passes the toothpick test. (If the loaf is getting too brown on top, you can cover it with aluminum foil.)
8. Allow loaf to cool to room temperature before slicing and serving.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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