Rustic Bruschetta with Meat Lamb and Feta

For the bruschetta with meatballs and feta, first peel and finely chop the onion. Wash and dry the parsley and also chop finely. Drain the olives and chop them finely. Crumble the feta.

Mix minced meat with onion, parsley, olives, salt, pepper, tomato paste, egg and crumbs and knead well. Leave to rest for 30 minutes.

Shape the mixture into loaves. Heat oil in a frying pan and fry the dumplings.

Toast the bread. Spread a little feta on each slice first and then place a meat loaf on top. Serve the rustic bruschetta with meatballs and feta.

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