You can’t beat a great bruschetta recipe. And with seasonal tomatoes everywhere at the moment, this Roasted Tomato and Feta Bruschetta is one to make. Crispy baguette bread topped with sweet roasted tomatoes, salty feta cheese and fresh basil. These make a great lunch, before dinner nibble or as part of a bigger summer appetizer selection.
If you follow along, you’ll know by now that I’m a HUGE bruschetta fan. Big time. There is no end to what you can put on a small piece of crispy bread. I know I’m right on this….hahaha! Do you like Bruschetta?
There was a time when I thought the only kind of bruschetta that existed was the Fresh Tomato Bruschetta. Now, as much as I love that classic bruschetta, there are so many other options. What about Fig & Blueberry Bruschetta or Fried Goat Cheese and Caramelized Onion Bruschetta? There are just so many delicious options. And I just realised that I have so many on the blog that I’m going to have to do a roundup of them all so you guys can easily find them in one place. That will be coming soon!
So now let’s take a look at this Roasted Tomato and Feta Bruschetta. One to file in favourites for the summer.
Everything We Need To Make The Roasted Tomato and Feta Bruschetta
- Baguette bread
- Cherry tomatoes (grape tomatoes)
- Feta cheese
- Olive oil
- Salt
- Fresh basil
REMEMBER, The full recipe and instructions is always found in the recipe card at the end of the post.
Prepare and Roast the Tomatoes
- Preheat oven to 375 degrees F/180 degrees C
- Put the tomatoes in a roasting dish, drizzle over 1 tbsp of olive oil and sprinkle over salt.
- Roast tomatoes, until they are soft about 15 – 20 minutes.
- Mash the tomatoes, the tomatoes will be really soft and you want to completely mash them up with a fork
Prepare The Bread
- Cut the bread into slices, mine were probably about 1 1/2 inch thick, but you could easily make them a littler bigger or smaller.
- Arrange the bread in the pan, and then drizzle over the olive oil and bake for about 12 minutes until crispy. You want the bread really crispy otherwise it will go soggy when you top it with the tomatoes.
TOP TIP, don’t throw away stale bread. It’s great for turning into bruschetta. In fact, stale bread works best for bruschetta.
Put Together the Tomato Bruschetta
- Add the fresh basil to the tomatoes, give a really good stir.
- Top the bread, evenly spoon the tomatoes onto the crispy bread, top with feta cheese and extra basil if desired.
- Bake, put it back into the oven for about 5 minutes.
Enjoy The Roasted Tomato Bruschetta
Serve this straight out of the oven fresh and hot! Bruschatta doesn’t really keep well after it sits around for too long. So, don’t put this dish together until you are ready to eat.
Can This Bruschetta be Made in Advance
Bruschatta is at it’s very best straight out of the oven. It will start to go soggy after it sits around for a little while. However you can get everything ready before hand and just put them together before serving.
- Crisp up the bread, you can do this in the morning and keep on a tray until using later in the day.
- Roast the tomatoes, this can be done up to one day before. Store them in a tupperwear container in the fridge if doing them the day before.
What Makes Bruschatta Great
It’s delicious! Enough said, right. It’s makes a great addition to an appetizer selection, a before dinner nibble, lunch, snack food or anything! It makes for a fantastic summer appetizer. And if you’ve been following along this summer you’ll know I LOVE summer appetizers. Recently I posted the Caprice Salad Sticks and the Feta & Spinach Stuffed Mini Peppers. So many great options for summer.
Alternatives You Could Try
- Bread, I used day old rustic baguette bread. Any kind of bread like this would work really well. You could use integral bread if you prefer, rustic loaf bread or really any bread you love.
- Tomatoes, the small cherry or grape tomatoes work best for this recipe. But because the tomatoes are roasted and mashed up, you can use larger tomatoes.
- Herbs, I loved fresh basil for this recipe. Other variations would be mint which works really well or fresh parsley for a milder flavour.
Enjoy the Bruschetta with a Margarita! Why not, it’s summer. Enjoy the weekend I’ll be back next week with some more delicious kitchen inspiration!
Here’s Some More Great Bruschetta Ideas
- Fresh Tomato Bruschetta
- Spanish Serrano Ham and Cured Cheese Bruschetta
- Roasted Butternut Squash and Apple Bruschetta
Get The Recipe!
Roasted Tomato and Feta Bruschetta
Ingredients
- 1 Baguette cut into about 12 slices
- 1 pint cherry tomatoes
- 1/2 cup Feta cheese crumbled
- 3 tbsp olive oil divided
- 1/2 tsp salt
- 1 small bunch of fresh basil finely chopped
Instructions
- Preheat oven to 375 degrees F/180 degrees C.
- Place the tomatoes in a small roasting dish, drizzle with one tablespoon of the olive oil and the salt. Roast for 15 to 20 minutes or until completely soft.
- Arrange the baguette bread slices in a baking dish. Drizzle over the remaining two tablespoons of olive oil. Bake in the oven for about 12 minutes until really crispy.* Put the bread in the oven after the tomatoes have been in the oven for about 5 minutes.
- Roughly mash up the roasted tomatoes and add the fresh basil. Stir to combine.
- Top the crispy bread with a spoon full of the tomatoes and sprinkle over feta. Top with extra basil if desired.
- Return to oven for about 5 minutes. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping by & Hope To See You Soon!
