Feta Bruschetta

Say it with me: feta bruschetta! It just trips off the tongue, doesn’t it? This bruschetta recipe with feta pairs warm, crispy French bread with a savory tangle of garlic, basil, juicy tomato and crumbled feta cheese—basically the most marvelous Mediterranean mouthful ever assembled on toast.

Bruschetta (pronounced broo-SKEH-tah) is a traditional Italian appetizer of toasted bread topped with various fresh ingredients—often tomatoes and fresh herbs. Although the bread is toasted, the toppings usually aren’t cooked. Our version warms up everything in the oven, turning it into a party appetizer to feed a crowd at a holiday soiree or girls’ night (it’s also great when you need to impress your in-laws).

Ingredients for Feta Bruschetta

• French bread slices: You’ll want to cut the French bread into sturdy 1-inch slices. That way they’re thick enough to hold the toppings without going limp, but thin enough to keep things snackable. You can make French bread from scratch, but with all these tasty toppings, no one will notice store-bought or even day-old bread.
• Butter and olive oil: This dynamic duo makes the bread extra golden and crispy on both sides. Don’t skimp; this is where the magic starts. Toast never tasted so good.
• Feta cheese: Crumbly, salty and sharp, feta is the star of this recipe. For the best flavor, buy a block of feta in brine and crumble it yourself. Crumbled feta works in a pinch!
• Garlic cloves: Minced fresh garlic adds a punch of flavor that balances the creamy cheese and sweet tomato. Fresh cloves pack in more garlicky goodness, but “jar-lic” (jarred minced cloves) will work.
• Fresh or dried basil: Fresh basil adds herbal flavor to this bruschetta recipe, but dried basil works in a pinch. The general rule for using dried herbs instead of fresh herbs is to use 1 teaspoon of dried for every 3 teaspoons of fresh.
• Red wine vinegar: Vinegar adds acidity that cuts through the cheesy flavors and brings out the sweetness of the tomatoes.
• Tomato: Roma or plum tomatoes work best on bruschetta. They’re firm and not too juicy, which keeps the topping from turning the bread into mush.

Directions

Step 1: Brush and bake the bread

Preheat oven to 350°F. In a small bowl, combine butter and oil, and brush the mixture onto both sides of bread. Place the slices on a baking sheet. Bake until they’re lightly browned on top, 8 to 10 minutes.

Editor’s Tip: Keep an eye on the toasts. Golden brown is perfect, but one minute too long and you’ll have croutons.

Step 2: Make your feta mixture

Combine the feta cheese, garlic, basil, red wine vinegar, salt and pepper. Sprinkle the mixture over the toasts and top them with tomato.

Step 3: Bake the bruschetta again

Bake the bruschetta 8 to 10 minutes longer or until they’re heated through. Serve them warm.

Editor’s Tip: For a more traditional version, don’t return the toast topped with feta mixture and tomato to the oven. Add the toppings to the toasted bread and serve the bruschetta at room temperature. The toast will warm the toppings slightly.

Josh Rink for Taste of Home

Feta Bruschetta Variations

• Add balsamic glaze: Drizzle a little over the top just before serving for a sweet-tangy punch that plays so well with the salty feta. You can buy glaze at the store or whip some up by simmering and reducing a cup of vinegar with a tablespoon of sugar. You can also toss the topping in balsamic vinaigrette instead of red wine vinegar for a more complex flavor.
• Use roasted cherry tomatoes or sun-dried tomatoes: Instead of fresh tomatoes, try roasting halved cherry tomatoes with olive oil, salt and pepper for deeper flavor. Or save yourself a step and use sun-dried tomatoes straight from the jar for extra umami.
• Try it with whipped feta: Instead of crumbles, blend feta with cream cheese or Greek yogurt to make a creamy spread that you can add to the toasts before the tomatoes. Or try adding a dollop of this whipped feta dip.

How to Store Feta Bruschetta

The best way to store this bruschetta recipe with feta is to separate the topping and toasted bread. Once assembled, bruschetta tends to soften quickly, so storing them apart preserves the texture. Store the feta mixture and the tomatoes in the fridge in airtight containers, and keep the bread (toasted or not) wrapped tightly at room temperature.

How long does feta bruschetta last?

If stored unassembled, bruschetta components will last for three to four days. Once assembled, bruschetta is best eaten within a few hours.

Can you make feta bruschetta in advance?

Yes, you can make the components of feta bruschetta in advance. You can make the topping up to two days ahead and store it in the fridge. You can also toast the bread a day in advance, but we recommend toasting it fresh. Just assemble and bake before serving.

Feta Bruschetta Tips

Josh Rink for Taste of Home

How do you keep bruschetta from getting too soggy?

To prevent bruschetta from getting too soggy, start by seeding your tomatoes to reduce extra moisture. Also, don’t assemble them too far ahead of time. Toast the bread well on both sides, which gives it some armor against the juicy topping.

What can you serve with feta bruschetta?

Keep your snack table with the theme and serve feta bruschetta with Mediterranean bites like olives, hummus and marinated artichokes. Feta bruschetta is also a great starter before dishes like chicken piccata or baked ziti. Or, honestly, just eat five of them and call it “girl dinner.” No judgment here.