When it comes to crowd pleasing appetizers, it’s hard to beat bruschetta. Traditional bruschetta (like this easy bruschetta) is made with a mix of tomatoes and basil, but wait until you try this Tomato and Feta version! Fresh tomatoes, finely sliced red onions and creamy feta cheese are mixed with extra virgin olive oil, then piled high on top of grilled sourdough bread. I’ve popped the balsamic glaze down as optional but if it’s all the same to you spoon that glaze on top. You won’t be sorry! This feta bruschetta is great as a starter before any meal but don’t feel restricted on when you can enjoy it. I happily make a small batch for a snack or even a light dinner. It’s too good to save for company!
WHY YOU’LL LOVE THIS RECIPE…
Quick and easy appetizer Great way to use day old bread Much loved starter
WHAT YOU’LL NEED
You only need a few simple every day ingredients to make your own bruschetta at home (full measurements listed in the printable recipe card below)…
Sourdough Bread Garlic Clove Grape Tomatoes – OR you can use any fresh ripe tomatoes you like! Red Onion Extra Virgin Olive Oil Salt & Pepper Feta Cheese OPTIONAL - Balsamic Glaze
HOW TO MAKE TOMATO AND FETA BRUSCHETTA - STEP BY STEP
Combine tomatoes, red onion, feta and oil in a bowl. Season with salt and pepper.
Lightly brush both sides of each slice of bread with oil and place on a baking tray. Place the tray under the grill / broil until the bread is golden and crusty – approx. 2 minutes on each side.
Rub the cut side of the garlic clove on one side of the toast, then top with the tomato mixture, drizzle some balsamic glaze on top and serve immediately.
IS BRUSCHETTA SERVED WARM OR COLD?
Bruschetta is best served with bread that has just been freshly toasted. To save time you can make the tomato mixture and balsamic glaze ahead. Then just grill / broil your bread when you’re ready to serve.
HOW DO YOU KEEP BRUSCHETTA FROM GETTING SOGGY?
There’s two ways to keep your bruschetta from getting soggy. The first is to ensure the bread is properly grilled / broiled before loading with toppings. The second is to only top your bread with the tomato mixture right before you’re going to serve.
TIPS FOR MAKING FETA BRUSCHETTA
Use a crusty bread I find sourdough is best, but a baguette or ciabatta work too. Use ripe tomatoes I prefer to use grape tomatoes in this recipe, but you can easily make it with full sized tomatoes. Just make sure your tomatoes are ripe and fresh for the best taste. Use a good quality extra virgin olive oil (EVOO) Use a light flavoured, good quality EVOO – it makes all the difference. Season your tomato mix Once you’ve mixed your tomato, red onions and olive oil, season it with salt and pepper. Rub bread with garlic Rub your toasted slices of bread with the cut side of a garlic clove before topping with the tomato mix. Drizzle over balsamic glaze I wholeheartedly believe the key to GREAT bruschetta is a balsamic glaze drizzled on top. It’s very easy to prep and can be kept in the fridge for up to a month.
WHAT IS GOOD WITH BRUSCHETTA?
Everything! It’s such a versatile starter. I even enjoy eating it as a light dinner or snack. The most obvious pairing would be other Italian dishes – pizza, pasta etc. But think outside the box and pair it with whatever you like.
HAVING A PARTY? HERE’S SOME MORE APPETIZERS TO TRY!
Halloumi Fries Cucumber Bites Sizzler Cheese Toast Spinach and Ricotta Rolls Healthy Guacamole Spinach and Feta Pinwheels Two Ingredient Dough Pretzel Bites
If you’ve tried this Tomato and Feta Bruschetta I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
