Roasted Tomato & Feta Bruschetta

Prep Time: 10 mins | Cook time: 20 mins | Total time: 30 mins

Course: Appetizer | Servings: 6

Difficulty level: Easy


  • 4 large tomatoes, sliced 5 mm thick
  • 100 grams feta (or Danish white) cheese, diced or crumbled
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • ½ tsp salt
  • 12 slices of sourdough bread
  • 60 grams butter, room temperature
  • ½ tsp freshly ground black pepper
  • 1 small bunch of fresh basil, chopped, reserving a few leaves for garnishing



  • Preheat oven to 180C
  • In a baking tray, place tomatoes. Sprinkle salt and drizzle 1 tbsp of the olive oil and the balsamic vinegar. Roast for 15-20 mins until soft
  • While the tomatoes are roasting, heat a griddle and butter the sourdough bread. Toast the bread on low, with the buttered side facing upwards, allowing the butter to melt and steep into the bread, 2 mins. Flip the bread and toast the buttered side, keeping the flame on low, 2 mins
  • Roughly chop up the roasted tomato and transfer to a mixing bowl along with the liquid from the baking tray. Add the black pepper, chopped basil, crumbled feta and remaining olive oil. Mix. Taste and adjust salt as required.
  • To serve, place the toasted bread, buttered side up, on a serving platter. Top generously with the tomato-feta topping. Garnish with basil leaves. Serve immediately.
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