You can’t beat a great bruschetta recipe. And with seasonal tomatoes everywhere at the moment, this 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.
Check out these Great Bruschetta Recipes!
What Is This Tomato & Feta Bruschetta Like
- Difficulty – With just 6 ingredients and 30 minutes you can make this bruschetta. It’s a great Appetizer that everyone will love!
- Taste – This is a very fresh and light tasting bruschetta with sweet tomatoes and salty feta cheese.
- Serving – This recipe makes approximately 12 pieces of bruschetta. You can easily adjust the serving size in the recipe card at the end of the post.
Ingredients
- Baguette bread – I used a standard sized baguette and cut it into about 12 slices.
- Cherry tomatoes (grape tomatoes) – These sized tomatoes are full of flavour and work great for this recipe.
- Feta cheese – I bought a block of Feta cheese and crumbled it up. You can easily use pre crumbled feta if you prefer.
- Olive oil – Use good olive oil for the best flavour for the bruschetta.
- Salt – Coarse sea salt works great for flavour and texture in this bruschetta.
- Fresh basil – This is completely optional for an extra boost of flavour.
NOTE, The full recipe and instructions is always found in the recipe card at the end of the post.
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.
- Top the crispy bread with a spoonful of the tomatoes and sprinkle over feta. Top with extra basil if desired.
- Return to oven for about 5 minutes. Serve immediately.
Recipe Notes
- Prep ahead – You can make the roasted tomatoes up to one day before. Just be sure to store them in an airtight container in the fridge. To reheat, add it to a skillet over medium heat and heat for a few minutes.
- Crisping the bread – Make sure the bread is really crisp when making bruschetta. This is help prevent it from going soggy after you top it will all the toppings.
- Assemble before serving – For the best results, it’s best to top the bruschetta just before serving.
TOP TIP, don’t throw away stale bread. It’s great for turning into bruschetta. In fact, stale bread works best for bruschetta.
Substutions
- Baguette bread – If you don’t have baguette bread, you can use any rustic style bread. Avoid using any kind sandwich or sliced prepacked bread.
- Herbs – You can use mint, parsley, basil or even dill. Whatever flavours you like the best!
- Cherry tomatoes – I liked using the small firm tomatoes for this bruschetta. You can use Roma tomatoes. Just be sure to dice them small and put them through a strainer to remove any excess liquid.
Serving
Top serving tip! Serve it un assembled if you like. Set out the crisp bread, the salad topping and the cream cheese spread. Let your guest make their own so each one is fresh and crisp!
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, you’ll know I LOVE summer appetizers. Serve this up alongside the Caprese Salad Sticks and the Feta & Spinach Stuffed Mini Peppers. So many great options for summer.
Frequently Asked Questions
Make sure your crisp the bread until it has a crunch and don’t top the bread until just before serving. Avoid overly wet toppings or it will make the bread soggy.
Bruschetta is best made with a rustic style bread like baguette or an Italian bread such as ciabatta. It’s a great way to use up day old bread that’s starting to go stale. In fact dried bread works wonderful for bruschetta.
BLT Bruschetta
Lemon Ricotta Bruschetta
Fresh Tomato Bruschetta
Roasted Tomato and Feta Bruschetta
Ingredients
- 1 Baguette cut into about 12 slices
- 2 pints 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.
- Top the crispy bread with a spoonful 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!
