Tomato and Feta Bruschetta

Tomato and Feta Bruschetta with Feta is a fresh, vibrant snack or appetiser that’s as beautiful to look at as it is delicious to eat. Toasted sourdough bread forms the perfect crunchy base for juicy diced tomatoes and creamy, tangy feta cheese. Finished with a drizzle of olive oil and a sprinkle of seasoning, it’s a quick and easy dish that bursts with flavour.

Tomato Bruschetta Recipe - TheRecipe.Website

Prep Time 10

Cook Time 5

Total Time 15

Servings Portions

Ingredients

8 slices sourdough bread
12 medium ripe tomatoes diced
150 g feta cheese crumbled
2 tbsp extra virgin olive oil plus extra for brushing
salt to taste
freshly ground black pepper to taste
basil leaves
balsamic glaze for drizzling

Instructions

Dice the tomatoes into small pieces and place them in a bowl. Add 1 tablespoon of olive oil, season with salt and pepper, and stir gently.
12 medium ripe tomatoes, 2 tbsp extra virgin olive oil, salt, freshly ground black pepper
Set aside to allow the flavours to mingle.
Preheat a grill or griddle pan. Lightly brush each slice of sourdough with olive oil on both sides.
8 slices sourdough bread
Toast for 2–3 minutes per side until golden and crisp.
Place the toasted bread slices on a serving platter. Spoon the diced tomatoes evenly over each slice, letting the juices soak slightly into the bread.
Crumble the feta cheese generously over the tomatoes.
150 g feta cheese
Drizzle with the remaining olive oil and, if using, garnish with fresh basil leaves or a swirl of balsamic glaze.
2 tbsp extra virgin olive oil, basil leaves, balsamic glaze
Serve the tomato and feta bruschetta immediately while the bread is still warm and crisp.

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