Fresh garden tomatoes shine in this bruschetta with tomato and creamy feta. Whether you want an Italian appetizer, an easy party bite, or a light lunch, this homemade bruschetta recipe delivers bright, fresh flavor with minimal effort.
Crostini vs. Bruschetta
Crostini means “little toasts”: thin slices of toasted bread usually brushed with olive oil. Bruschetta refers to toasted bread rubbed with garlic and seasoned with olive oil and salt, topped with a variety of ingredients. This recipe is bruschetta al pomodoro—tomatoes on toasted bread—but since the bread slices are small and crisp, they can be called crostini. For clarity we’ll call the base “bruschetta” and the mixture “tomato topping,” finishing with “bruschetta with tomato and creamy feta.”
Making bruschetta
Slice a baguette into roughly ½-inch diagonal slices. Arrange them on a cookie sheet and brush lightly with olive oil. Toast in a 425°F oven for 5–6 minutes until the slices are lightly crisp but not hard—just enough to hold the topping.
Prepping the tomatoes
Dice ripe tomatoes into about ¼-inch pieces and place them in a colander to drain for at least ten minutes. Draining removes excess juice so the topping won’t make the bread soggy. When spooning the tomato mixture onto the bruschetta, use a slotted spoon if needed to leave behind extra liquid.
How to make the tomato topping
The tomato topping is the bright centerpiece. Combine drained diced tomatoes with minced garlic, minced shallots, chiffonade basil, balsamic vinegar, olive oil, salt, and pepper. Stir gently so the tomatoes hold their shape. The mix can rest for up to four hours to let flavors meld—just drain any excess liquid before assembling.
Whipped feta recipe
To add creaminess and a citrus note, make a whipped feta. Combine crumbled feta and cream cheese in a food processor, then add olive oil, fresh lemon juice, lemon zest, and a pinch of black pepper. Process until smooth and spreadable. The whipped feta gives a tangy, silky layer that balances the fresh tomatoes.
Put it all together!
To assemble, spread about 1 teaspoon of whipped feta on each toasted bread slice. Top with a tablespoon of the tomato mixture, using a slotted spoon when necessary to avoid added liquid. Finish with a few extra basil ribbons for color and aroma. Serve immediately while the bread is crisp.
This bruschetta is a summer favorite when tomatoes are at their peak, but it works year-round with market tomatoes. It’s an easy, elegant appetizer that’s perfect for entertaining.
Tomato lovers will enjoy these recipes
- Homemade Tomato Basil Tart
- Creamy Sun-dried Tomato Chicken
- Herbed Cheese and Heirloom Tomato Tart
- Garbage Pasta: Roasted Carrot & Tomato Fettuccine
- Corn, Tomato and Avocado Salad
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Bruschetta with Tomato and Creamy Feta
Ingredients
For Bruschetta
- 1 long French baguette
- 1 Tablespoon olive oil
For Creamy Feta
- 1 cup crumbled feta cheese
- ¼ cup cream cheese
- 1 Tablespoon olive oil
- 2 Tablespoons fresh squeezed lemon juice
- 1 Tablespoon lemon zest
- ¼ teaspoon black pepper
For Tomato Topping
- 2 cloves fresh garlic minced
- 3 Tablespoons shallots minced
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pounds ripe garden tomatoes diced to ¼ inch
- 3 Tablespoons fresh basil leaves cut in ribbons
- 20 to 25 ½-inch-thick diagonal baguette slices, toasted
For garnish
- 2 Tablespoons extra fresh basil leaves cut in ribbons (for garnish)
Instructions
Bruschetta
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Preheat oven to 425 degrees Fahrenheit. Slice a baguette into ½-inch diagonal slices and arrange on cookie sheet(s).
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Brush each slice lightly with olive oil. Bake 5–6 minutes or until lightly toasted.
Creamy Feta
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Place feta and cream cheese in the bowl of a food processor and pulse until blended.
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Add olive oil, lemon juice, lemon zest, and black pepper. Process until smooth and spreadable.
Tomato Topping
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Dice tomatoes to ¼-inch and drain in a colander for 10 minutes.
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Combine garlic and shallots with balsamic vinegar. Stir in olive oil, salt, and pepper, then fold in drained tomatoes and basil ribbons.
To Assemble
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Spread each toasted slice with about 1 teaspoon of whipped feta.
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Top with 1 tablespoon of tomato mixture (use a slotted spoon to avoid excess liquid) and garnish with basil ribbons.
Notes
- Make the tomato topping about an hour before serving so the flavors blend without becoming watery.
- For a build-your-own option, serve bowls of toasted bread, whipped feta, and tomato mixture so guests can assemble their own bruschetta.