Bruschetta with Olive Oil and Feta Cheese

Bruschetta with Olive Oil and Feta Cheese

The perfect dish for an early evening summer dinner.


  • 1 loaf of crusty bread (such as ciabatta or sourdough)
  • 1/4 cup extra-virgin olive oil
  • 2 cloves of garlic, peeled
  • 1 pint of cherry tomatoes, halved
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh basil


  1. Preheat oven to 400°F (200°C). Cut bread into 1/2-inch-thick slices.
  2. Brush bread slices with 1 tablespoon of the olive oil and place on a baking sheet.
  3. Bake for 8-10 minutes, or until bread is crispy and lightly golden brown.
  4. While bread is toasting, prepare the topping. In a medium bowl, combine the remaining olive oil, garlic, cherry tomatoes, salt, and pepper.
  5. Once bread is done toasting, remove from oven and rub each slice with the cut side of the garlic clove.
  6. Spoon the tomato mixture over the bread slices, and then sprinkle with crumbled feta cheese.
  7. Return to oven and bake for an additional 5-7 minutes, or until cheese is melted.
  8. Remove from oven and sprinkle with chopped basil before serving.

Note: You can adjust the recipe to your liking and add more seasoning or vegetables as desired.

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