Feta Bruschetta

Toasted baguette topped with a mixture of summer fresh tomatoes, basil, garlic, and feta cheese. Feta Bruschetta is a savory, irresistible appetizer choice!

I originally published this recipe over 8 years ago but I’m bringing it front and center as we near the peak of tomato season. I’ll never forget the first time I made these savory little bites of heaven.

At the time, my recipe testing guinea pig was my son, Adam. Although he was certain he was not a fan of tomatoes back then, he tore through a plate full of these tasty bites and was back for more in minutes.

Needless to say, Adam is now a full-fledged tomato lover and I think this recipe may have helped bring him into the light.

Tomato and basil make this easy bruschetta recipe fresh and summery and the toasted baguette slices and slightly melted feta cheese add a salty, savory bite that is oh, so good. They’re perfect for any occasion from a simple backyard BBQ to a special occasion or holiday appetizer buffet.

Ingredients

It’s important to choose high quality ingredients at their peak. I recommend preparing the recipe within a day or two of purchasing your ingredients for the freshest result.

The Best Tomatoes for Bruschetta

My favorite variety of tomato for making brushcetta is a roma-style, also known as paste or plum tomatoes. They have an elongated, egg-like shape and a smooth, bright-red skin. They have less seeds and moisture than other varieties and their flesh is sweet and meaty and intensifies even more when cooked.

Other varieties of tomatoes also work well so just choose the best quality tomatoes you can get your hands on. If you are growing tomatoes in your garden this year, use them! The fresher, the better. They should be ripe but firm (not too squishy) so that they hold together well when chopped.

Instructions

• Combine olive oil with melted butter in a small bowl.
• Place 1-inch slices of baguette on a large baking sheet and use a pastry brush to lightly coat both sides with the oil and butter mixture
• Bake the sliced baguette in a 350 degree F oven for about 10 minutes, or until toasted and lightly browned.

• While the baguette is toasting, combine chopped tomato, fresh basil, minced garlic, and crumbled feta cheese in a large mixing bowl.
• Toss to combine and set aside.
• I prefer to mix up the tomato mixture just before baking but it can be combined in advance, covered, and refrigerated, if desired. Allow it rest on your kitchen counter for about 30 minutes to take the chill off before assembling and baking the bruschetta.

• Spoon the bruschetta mixture on the toasted slices of baguette.
• Return the baking sheet to the oven for another 8 to 10 minutes, or until the mixture is warmed and the feta is slightly melted.

More delicious choices for summer snacking:

• Bacon Jam
• Antipasto Skewers
• White Bean, Black-Eyed Pea, and Avocado Crostini
• Mango Corn Salsa with Black Beans
• Cowboy Caviar

This recipe was originally published on February 21, 2012 and has been updated with new text and images.

Feta Bruschetta

Toasted baguette topped with a mixture of summer fresh tomatoes, basil, garlic, and feta cheese. Feta Bruschetta is a savory, irresistible appetizer choice!

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Course: Appetizer

Cuisine: American, Italian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 10

Calories: 227kcal

Author: Valerie Brunmeier

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Ingredients

• 1/4 cup butter melted
• 1/2 cup extra virgin olive oil
• 1 French baguette sliced into 1-inch thick slices (20 slices)
• 2 large roma tomatoes diced
• 2 teaspoons minced garlic
• 1/3 cup finely chopped fresh basil
• 1/2 cup crumbed feta cheese

Instructions

• In a small bowl, combine the melted butter and oil. Using a pastry brush, lightly coat both sides of each bread slice. Place on a baking sheet. Bake at 350 degrees F for 10 minutes or until lightly browned on top. Remove from the oven and set aside but leave oven set to 350 degrees F.
• Meanwhile, combine the tomatoes, garlic, basil, and feta. Divide the mixture among toasted baguette slices and return to the oven for an additional 8 to 10 minutes or until heated through. Serve warm.

Notes

I prefer to mix up the tomato mixture just before baking but it can be combined in advance, covered, and refrigerated, if desired. Allow it rest on your kitchen counter for about 30 minutes to take the chill off before assembling and baking the bruschetta.

I love roma-style tomatoes for this recipe but other varieties will work as well. Choose the best quality tomatoes you can get your hands on. If you are growing tomatoes in your garden this year, use them! The fresher, the better. They should be ripe but firm (not too squishy) so that they hold together well when chopped.

 

Nutrition

Serving: 2pieces | Calories: 227kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 278mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg

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Adapted from Taste of Home.