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