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Bruschetta with Feta and small white bowl of balsamic vinegar in the top left corner
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5 from 8 votes

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: Australian, Greek, International
Keyword: appetizer, bruschetta
Servings: 10
Calories: 63kcal
Author: Adrianne

Equipment

  • Baking tray
  • Bowl
  • Pastry Brush
  • Small jug
  • Mini whisk
  • Small serving bowls
  • Party platter

Ingredients

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
  • cup fresh parsley optional
  • balsamic vinegar to serve
  • salt and pepper

Instructions

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.

Video

Notes

  • 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). 

Nutrition

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