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Fresh garden tomatoes are the best and there’s nothing like our bruschetta with tomato and creamy feta to show them off! If you’re looking for an Italian appetizer, an easy party appetizer, or even a simple lunch, we’ve got you covered with this delicious homemade tomato bruschetta recipe.
Crostini vs. Bruschetta
Crostini means “little toasts.” They are thin slices of toasted bread, usually brushed with olive oil. Bruschetta is translated from Italian as slices of bread toasted and seasoned with garlic, olive oil and salt. Different toppings are usually served on bruschetta. Our recipe would be considered “bruschetta al pomodoro” or in English “bruschetta with tomatoes.” In our recipe, we’ll try to lessen confusion by calling our toasted bread “crostini”. We’ll refer to our tomato topping as the tomato bruschetta, and we call our finished product bruschetta with tomato and creamy feta.
To make the crostini, simply slice a baguette into approximately 1/2 inch diagonal slices. Next place them on a cookie sheet and brush lightly with olive oil. We like to lightly toast them in the oven for 5-6 minutes until they are barely crisp.
Prepping the tomatoes
Dice the tomatoes to about 1/4 inch dice. Then place them in a colander to drain for at least ten minutes. This will take out a lot of the juice. Even then, you’ll need to use a slotted spoon to reduce liquid when placing your tomato topping on the crostini.
How to make tomato bruschetta
The tomato topping we’ll add to the crostini is the star of the show! We combine the diced fresh tomatoes, basil, garlic, shallots olive oil, balsamic vinegar, salt and pepper for the bruschetta recipe. See directions on how to chiffonade basil right here. The ingredients combine for a bright, flavorful combo! You can make this up to four hours ahead of time.
Whipped feta recipe
Adding some pzazz to this recipe, we’re adding a layer of whipped feta under the tomato bruschetta. Feta cheese is whipped together with cream cheese, olive oil, lemon juice and lemon zest, plus a pinch of salt and pepper. What a way to go! This really brightens up an already tasty dish.
Put it all together!
To assemble the appetizers, just spread each bread slice with about a teaspoon of whipped feta, then add a spoonful of tomato bruschetta mixture and sprinkle with some extra basil ribbons.
You’re gonna love this recipe during tomato season! The truth is, you can make it all year long with readily available tomatoes at your local market.
Tomato Lovers will love these recipes!
- Homemade Tomato Basil Tart
- Creamy Sun-dried Tomato Chicken
- Herbed Cheese and Heirloom Tomato Tart
- Garbage Pasta: Roasted Carrot & Tomato Fettuccini
- Corn Tomato and Avocado Salad
- Don’t forget to pin this recipe for later! You can also follow us on Pinterest here!
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- 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
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For Tomato Bruschetta
- 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 1/4 inch
- 3 Tablespoons fresh basil leaves, cut in chiffonade ribbons
- 20 to 25 (½-inch-thick) diagonal baguette slices, toasted
- 2 Tablespoons extra fresh basil leaves, cut in ribbons (for garnish)
1. Preheat oven to 425 degrees.
2. Slice a baguette into ½ inch, slightly diagonal slices with a serrated knife and place on cookie sheet(s).
3. Brush olive oil lightly over each surface.
4. Place in oven for 5-6 minutes or until lightly toasted.
1. Place feta and cream cheese in the bowl of food processor with metal blade. Pulse until blended.
2. Add 1/4 cup olive oil, lemon juice, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until blended.
1. Cut tomatoes to 1/4 inch dice and place in colander to drain for 10 minutes.
2. Combine garlic, shallots and vinegar in a bowl.
3. Mix in olive oil, salt and pepper.
4. Add diced tomatoes and basil ribbons, then stir gently.
1. Spread each bread slice with about 1 teaspoon creamed feta mixture.
2. Place 1 Tablespoon of bruschetta a top feta (use a slotted spoon to remove extra liquid).
3. Sprinkle with extra basil ribbons to serve.
- Make bruschetta about an hour before serving so flavors can blend.
- You can also serve separate bowls of crostini, feta and tomato mixture and let guests assemble their own.
Amount Per Serving: Calories: 298Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 737mgCarbohydrates: 49gFiber: 3gSugar: 6gProtein: 11g
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