Feta Bruschetta Recipe

Feta Bruschetta Recipe Feta Bruschetta Recipe photo by Taste of Home Rating 5

You won't believe the compliments you'll receive when you greet guests with these warm appetizers. Easy crispy bite offers the savory tastes of feta cheese, tomatoes, basil and garlic. They're terrific for holiday parties or most any gathering. —Stacey Rinehart Eugene, Oregon

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Feta Bruschetta Recipe
  • Prep/Total Time: 30 min.
  • Yield: 10 Servings
10 20 30

Ingredients

  • 1/4 cup butter, melted
  • 1/4 cup olive oil
  • 10 slices French bread (1 inch thick)
  • 1 package (4 ounces) crumbled feta cheese
  • 2 to 3 garlic cloves, minced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 large tomato, seeded and chopped

Directions

  • In a small bowl, combine butter and oil; brush onto both sides of bread. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned on top.
  • Combine the feta cheese, garlic and basil; sprinkle over toast. Top with tomato. Bake 8-10 minutes longer or until heated through. Serve warm. Yield: 10 appetizers.

Nutritional Analysis: 1 piece equals 296 calories, 14 g fat (5 g saturated fat), 18 mg cholesterol, 547 mg sodium, 35 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Feta Bruschetta in Quick Cooking November/December 2001, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Feta Bruschetta

Feta Bruschetta Recipe

Feta Bruschetta

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(1-10) of 10 reviews

Reviewed on Mar. 21, 2013 by Mandy06

excellent

Reviewed on Nov. 01, 2012 by spakos

This recipe is quick and simple. At first while mixing, I thought it would be dry so I added a bit of extra mayo. But I didnt' need to do that. So I recommend making it just as it says. I added some chopped pitted black olives and they looked and tasted great. Everyone loved them.

Reviewed on Sep. 16, 2012 by shyD

This was an excellent all-around recipe. 5 thumbs up!

Reviewed on Jun. 18, 2012 by MaikoEmi

It did need some sea salt and cracked pepper.   Oops.

Reviewed on Jun. 18, 2012 by MaikoEmi

I actually made a dip out of this, without the butter and french bread. Nothing cooked. Then I cut up and baked some pita drizzled with olive oil, about 5-7 minutes at 400 degrees. Super yummy!

Reviewed on May. 19, 2012 by kerrynjames

We enjoyed these. They seemed a little dry, but a drizzle of balsamic vinegar worked wonders!

Reviewed on Dec. 23, 2011 by umyaznemo

Nice, light, and easy.

Reviewed on Dec. 17, 2011 by mamasweetrolls

I have made this the past 2 Christmases plus for new years, and ALWAYs get requests for the recipe or to make it again. This recipe I will keep....I also add a little Fontina cheese with it to make it a little more gormet.

Reviewed on Nov. 23, 2011 by jsousa

had people over these went in a flash, great recipe would make it again for sure

Reviewed on May. 28, 2011 by uut4690

Absolutely delicious and easy.

 
 

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