Feta Bruschetta

29 Jul

This is a great way to use those wonderful summer tomatoes and fresh basil.  I could easily make a meal of this alone, even though it’s actually an appetizer or a great accompaniment to a pasta dish.  I prepared these for dinner this evening to serve with Chicken Fettuccine.


1 loaf french bread,  french baguette, or similar crusty bread (I used two french baguettes for this recipe)

1/4 cup butter, melted

1/4 cup olive oil

2 cloves garlic, minced

4 oz. crumbled traditional feta cheese

1 Tablespoon fresh basil, cut into thin strips

4-6 plum or Roma tomatoes (other varieties of tomatoes will work, I just like the firmness of the plum tomato)

Cut french bread into 1 inch thick slices, sliced diagonally.

Combine melted butter and olive oil with minced garlic. (If you prefer the garlic to be cooked instead of crunchy, add it to the butter before melting and it will soften as the butter melts.)

Brush both sides of cut bread with the butter/olive oil, bake for 8-10 minutes in a 350 degree oven.

Meanwhile, combine the crumbled feta and the fresh basil strips

After bread has baked, top with the basil and feta mixture, then sprinkle the diced tomato over the top.  Return to oven and bake an additional 8-10 minutes.  Serve warm.


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