Feta Bruschetta Recipe
Feta Bruschetta Recipe photo by Taste of Home

Feta Bruschetta Recipe

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You won't believe the compliments you'll receive when you greet guests with these warm appetizers. Every 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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 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

Nutritional Facts

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.


  1. 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.
  2. 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.
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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Reviewed May. 19, 2016

"This was so delicious! The combination of buttery and crispy with the bread was a hit for me. It was a little messy but my 8 year old daughter and I loved it! Definitely will make again."

Reviewed Feb. 9, 2016

"this is amazing. Everytime I make it-I am asked for the recipe. It is adictive! I could nearly make the whole meal just eating this"

Reviewed Jan. 10, 2016

"Excellent and so easy. A little strong on the garlic but good if you like that."

Reviewed May. 28, 2015

"Love it! Next time I will double the cheese mixture though."

Reviewed May. 10, 2014

"I love this recipe and these things never last. I have made this both the original way, and with a couple changes - you can't lose. Instead of fresh tomatoes, I've used canned diced tomatoes seasoned with rosemary, well drained. It's best to eat these fresh from the oven and not let them cool at all, so put these in just as guests arrive."

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