Warm Bruschetta


Toasted bread, marinated tomatoes, and salty feta cheese, what could be better for an appetizer or a snack? This easy bruschetta recipe uses grape tomatoes meaning you can make it year round rather than waiting till the summer and peak tomato season. The recipe was written to make it easy on the cook; the tomatoes and feta soften in the lower half of the oven while the bread toasts under the broiler. Top the toasted bread with the tomato-feta mixture, garnish with fresh basil and enjoy.


  • 4 cups grape tomatoes (from 2 pints), halved

  • 6 ounces feta, crumbled (1 ½ cups)

  • 5 tablespoons extra-virgin olive oil

  • 3 garlic cloves, minced

  • ½ teaspoon sugar

  • Coarse salt and fresh ground black pepper

  • 1 baguette, cut into ¼-inch slices

  • ¼ cup torn fresh basil leaves


  1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a 9-by-13-inch baking dish, combine tomatoes, 3/4 cup feta, 2 tablespoons olive oil, garlic, and sugar. Season with pepper. On a rimmed baking sheet, arrange baguette slices in a single layer; brush with 2 tablespoons oil. Place bread on top rack and tomato mixture on bottom rack. Cook until bread is toasted and tomatoes have softened, 10 to 12 minutes. Top bread with tomato mixture, 3/4 cup feta, and basil. Drizzle with 1 tablespoon oil; season with salt and pepper.

Cook's Notes

This tasty appetizer recipe comes to us from Rosemary Salmon of Deptford, New Jersey.

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