Brushetta with Feta
Bruschetta with Feta, tomatoes, basil and balsamic dressing makes an easy appetizer! This is THE BEST bruschetta recipe, a winning tomato basil feta!
Small serving bowls
Bruschette with Feta
- 400 gram sourdough (loaf) sliced, Note 1
- 200 grams feta cheese Note 2
- 5 small tomatoes Note 3
- ½ bunch fresh basil Note 4
- ½ olive oil
- 1 tsp garlic powder Note 5
- ⅓ cup fresh parsley optional
- balsamic vinegar to serve
- salt and pepper
Bruschetta with Feta
Preheat your oven to 180°C/400°F/gas 6.
Line a flat baking tray with grease proof paper
Combine olive oil, garlic powder, salt and pepper in a small jug Note 6
Use kitchen scissors to roughly chop the parsley then add it to the seasoned oil
Spread your bread slices out onto the baking tray
Use a pastry brush to coat each bread slice with the seasoned oil
Place the baking tray in the oven and bake the bread for 15 mins or until toasted. Note 7, 8
Use a knife to chop the tomatoes and feta cheese, roughly chop the basil leaves.
Combine the tomatoes, feta and basil in a mixing bowl and stir to combine.
Remove the toasted bread from the oven, let sit for 1-2 mins and then top with the tomato, basil and feta mix
Drizzle with balsamic vinegar and serve.
- Note 1 Purchase sliced bread as this will save you time, plus the pieces will be all uniform in thickness which is hard to achieve if you are cutting them one by one yourself!
- Note 2 I use Greek style feta cheese, you can also use Danish style if you prefer
- Note 3 You can use normal tomatoes, vine ripened tomatoes or roma tomatoes.
- Note 4 Fresh basil leaves are essential for this recipe as they bring a flavour that ties everything else together!
- Note 5 This will be in the herbs and spices aisle, it is a handy ingredient for many recipes!
- Note 6 I like to use a mini whisk to combine these ingredients, it is easy and ensures that everything is consistently mixed together.
- Note 7 Don't worry about turning the bread slices over in the oven, they will get crispy and crunchy with the technique of brushing them with oil before baking.
- Note 8 The bread will still feel a little soft when you gently press a finger onto middle after 15 mins, but it will crispy up very nicely as it cools down. (Don't worry if it is not 'rock hard' at this point).
Calories: 63kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 227mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 653IU | Vitamin C: 9mg | Calcium: 106mg | Iron: 1mg