My family LOVES bruschetta, and there are times when we have eaten it almost nightly. It is so easy to prepare that I don't even think of bruschetta as worthy of a recipe, but my children tell me otherwise and have asked that I write it up. After a friend of my daughter's recently came over to our house specifically to learn how to make bruschetta, I am complying.
While I am writing up this basic recipe, I encourage you to go forth and make bruschetta without a recipe. Use fresh or roasted tomatoes, whatever herbs you have in your fridge or garden, add avocado or capers, play with the cheese, and explore other vegetable combinations. Use feta, mozzarella, burrata, parmigiano reggiano, goat cheese or no cheese at all. Add a splash of olive oil, some flavorful vinegar, salt and pepper, a pinch of red pepper flakes, and prego, you have a perfect appetizer, or even a wonderful meal in itself.
I generally use La Brea ciabatta bread because its large air holes are great places to soak up a little extra flavor, but any good quality bread will do. Slice the bread, brush it with olive oil and pop it in the broiler until it begins to brown. Sometimes I toast just the tops of the bread and other times I flip them over and toast both sides for extra crunch.
Cilantro Tomato Bruschetta Recipe: How To Make It
To really enhance the bread, take a peeled clove of garlic and rub it over the toasted bread. You need go no further, because garlic-rubbed toast is a treat in itself. Or continue on and add your bruschetta toppings.
I like to use cherry tomatoes because of their extra flavor and nutrient value. You can also roast roma tomatoes for a really special treat.
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Whipped Feta And Tomato Bruschetta
Bruschetta is one of those perfect foods. It is healthy, quick, versatile and inexpensive to make. It can be eaten as an appetizer or as an entire meal. It makes a great Meatless Monday meal to reduce your carbon footprint. I can’t think of anything but good things when it comes to bruschetta.Tomato and feta bruschetta with balsamic glaze is a restaurant favourite that can be easily made at home. This effortlessly impressive starter comes together in minutes and will be devoured even faster! Serve this feta bruschetta as an appetizer or enjoy it as a snack.
When it comes to crowd pleasing appetizers, it's hard to beat bruschetta. Traditional bruschetta (like this easy bruschetta) is made with a mix of tomatoes and basil, but wait until you try this Tomato and Feta version!
Fresh tomatoes, finely sliced red onions and creamy feta cheese are mixed with extra virgin olive oil, then piled high on top of grilled sourdough bread.
Tomato Bruschetta With Feta Chhese And Parsley
I've popped the balsamic glaze down as optional but if it's all the same to you spoon that glaze on top. You won't be sorry!
This feta bruschetta is great as a starter before any meal but don't feel restricted on when you can enjoy it. I happily make a small batch for a snack or even a light dinner. It's too good to save for company!
You only need a few simple every day ingredients to make your own bruschetta at home (full measurements listed in the printable recipe card below)...
Feta Bruschetta With Cranberries
Lightly brush both sides of each slice of bread with oil and place on a baking tray. Place the tray under the grill / broil until the bread is golden and crusty – approx. 2 minutes on each side.
Rub the cut side of the garlic clove on one side of the toast, then top with the tomato mixture, drizzle some balsamic glaze on top and serve immediately.
Bruschetta is best served with bread that has just been freshly toasted. To save time you can make the tomato mixture and balsamic glaze ahead. Then just grill / broil your bread when you’re ready to serve.
Tomato Feta Bruschetta
There’s two ways to keep your bruschetta from getting soggy. The first is to ensure the bread is properly grilled / broiled before loading with toppings. The second is to only top your bread with the tomato mixture right before you’re going to serve.
Everything! It’s such a versatile starter. I even enjoy eating it as a light dinner or snack. The most obvious pairing would be other Italian dishes – pizza, pasta etc. But think outside the box and pair it with whatever you like.
If you’ve tried this Tomato and Feta Bruschetta I’d love to hear how you enjoyed them! Pop a comment and a star rating below!This bruschetta recipe might just be the recipe I have made more than anything else. If you have ever been to a restaurant and ordered this delicious appetizer, you may just wonder how to make bruschetta. Well, this recipe is for you!
Pesto Bruschetta Recipe
I like my bruschetta to be full of flavour and highlight the ripe roma tomato. Onions and garlic are added to give some nice zing. After the mixture is spooned on a toasted baguette, sprinkle some feta and fresh chopped oregano.
This past Sunday was Mother`s day and we debated going out to a restaurant to celebrate. They are usually so busy on that day we therefore decided to have a nice meal at home. On the Sunday afternoon we stopped by Old Navy so Janna could use a gift card she received from the kids. Next to it was an East Side Mario’s and the line up outside was so large it confirmed to us our choice to eat at home was wise!
Bruschetta bread is easily the dish most requested in our house. Any time I ask Janna what she wants for dinner, this is her ‘go to’ response. So, it was quite obvious that when Mother’s Day approached, she would be eager to have it as part of the dinner menu.
Whipped Feta Bruschetta
The sweetness of the tomatoes, the zip of the lemon juice and garlic, the saltiness of the feta and the fresh flavour of the oregano work so well together on a toasted baguette slice.
Recipe for how to make bruschetta bread with roma tomatoes, garlic, onion, lemon juice and olive oil. Topped with feta and oregano on a toasted slice of French baguette.
Calories: 141 kcal Carbohydrates: 14 g Protein: 4 g Fat: 8 g Saturated Fat: 3 g Cholesterol: 11 mg Sodium: 463 mg Fiber: 1 g Sugar: 2 g
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