Feta Bruschetta Recipe
- 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
- 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.
1 each: 296 calories, 14g fat (5g saturated fat), 18mg cholesterol, 547mg sodium, 35g carbohydrate (1g sugars, 3g fiber), 8g protein
Reviews for Feta Bruschetta
"I made a double batch of the bruschetta. The recipe stated 2-3 cloves of garlic. In doubling the recipe, I used 5, splitting the difference. I considered saut?ing the garlic in the butter/olive oil to infuse the garlic flavor but didn't. We all felt,although good, it lacked a garlic flavor. It was an easy fix by sprinkling a bit of garlic salt on each piece. Absolutely yummy! I also felt slicing the baguette in one inch slices it was a bit thick. Next time, I think I'll make then 3/4 of an inch. All in all, definitely a keeper and plan on making them again soon. Thank you, Stacey, for a great recipe."
"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."
"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"
"Excellent and so easy. A little strong on the garlic but good if you like that."
"Love it! Next time I will double the cheese mixture though."
"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."
"Interesting and easy to make. I will give it a try these Christmas."
"I have made it many times; great for parties, everyone loves it. Tonight I made it because I'm trying to use up garden tomatoes. So delicious!"
"Very good and easy to make! I didn't bake it as long as directed only because of my family's personal preference! :-)"
"Very good and easy to make! The only thing I did different is not to bake as long as directed. My family doesn't like it to crispy! Just their preference! :-)"
"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."
"This was an excellent all-around recipe. 5 thumbs up!"
"It did need some sea salt and cracked pepper. Oops."
"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!"
"We enjoyed these. They seemed a little dry, but a drizzle of balsamic vinegar worked wonders!"
"Nice, light, and easy."
"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."
"had people over these went in a flash, great recipe would make it again for sure"
"Absolutely delicious and easy."
"I have made this recipie many times and would not mind making it every day.It is quick, easy, fun, and yummy!"
"This is yummy! Great with fresh tomatoes from the garden."
"My friend brought these to my new years party. They were very good; light and fresh tasting."
"I make this all the time. It is loved by all!"
"Loved this recipe. I tried substituting a "quark" cheese in place of feta for a change and it was great. "Quark" is an amish cheese, light tasting and worked fine in this recipe."
"this is amazing flavor- we love it! easy to serve for small or large parties-"
"This is yummy!"
"Was a real crowd pleaser. My family loved it, and has been asking for this again."
"I'm going to have to make this! It looks delicious."
"This is a winner! So delicious, and as my neighbor said after trying it, "restaurant quality"."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer