Tomato and Feta Bruschetta

    (86)
    25 min

    A deliciously different bruschetta recipe. Toasted sourdough slices are topped with a cream cheese-feta spread, a basil-tomato topping and mozzarella. Serve as an appetiser, starter or finger food.


    86 people made this

    Ingredients
    Serves: 10 

    • 2 tablespoons olive oil
    • 4 tomatoes, seeded and chopped
    • 3 tablespoons chopped fresh basil
    • 2 cloves garlic, chopped
    • 115g cream cheese, softened
    • 115g cubed herb feta, crumbled
    • 450g sourdough bread, thickly sliced
    • 225g mozzarella cheese, grated

    Method
    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Heat the olive oil in a medium saucepan over medium heat. Mix in tomatoes, fresh basil and garlic. Cook and stir until heated and slightly tender, about 5 minutes.
    2. In a small bowl, blend cream cheese with herb feta.
    3. In a toaster or an oven heated to 180 C / Gas 4, lightly toast the sourdough bread slices.
    4. Spread toasted bread slices with the cream cheese blend. Top with tomato mixture. Sprinkle with desired amount of mozzarella cheese.

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    Reviews & ratings
    Average global rating:
    (86)

    Reviews in English (62)

    by
    66

    This was a great hit at my last cocktail party. However, Cosco's has the tomato, garlic and herb already combined in a jar. I did put the appetizer back in the oven for a few minutes just to let the mozzarella melt.  -  31 Aug 2001  (Review from Allrecipes US | Canada)

    by
    62

    This was delicious! In the interest of saving time, I did short-cut a few things. I used a can of petite diced tomatoes instead of the 4 fresh tomatoes. I also didn't heat them in the olive oil with the basil and garlic. Instead, let them marinate overnight with the olive oil (only 1 tablespoon), basil, garlic, and I added a splash of balsamic vinegar and some minced kalamata olives. Spread the feta/cream cheese mixture on the bread, then put it in the oven on the broiler setting for about 2 minutes. Add the tomato mixture with a sprinkle of mozzarella on top, then put back under the broiler for another 2-4 minutes (depending on how crisp you want the bread). This melted the cheeses perfectly! It was honestly like having an authentic mini italian pizza. We're thinking of trying pepperoni with it next time.  -  29 Jun 2005  (Review from Allrecipes US | Canada)

    by
    58

    The recipe is great but I used a loaf of Italian bread instead and sliced it length wise and put the cheese on then baked it in the oven until the cheese was melted.  -  05 Jul 2001  (Review from Allrecipes US | Canada)

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