Ingredients
- 1 (8 oz) block of feta cheese
- 1 pint cherry tomatoes, halved
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 baguette, sliced into 1/2-inch rounds
- Balsamic glaze for drizzling (optional)
- Fresh basil leaves for garnish
Instructions
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Preheat your oven to 400°F (200°C).
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Place the feta block in a small baking dish or oven-safe skillet.
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In a bowl, combine the halved cherry tomatoes, olive oil, minced garlic, dried oregano, salt, and pepper. Toss to coat the tomatoes evenly.
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Pour the tomato mixture over and around the feta block.
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Bake for 20-25 minutes, or until the feta is softened and the tomatoes are roasted and bursting.
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While the feta and tomatoes are baking, toast or grill the baguette slices until lightly golden brown.
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Remove the baked feta and tomatoes from the oven and let cool slightly.
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To assemble, spoon the warm tomato mixture over the toasted baguette slices.
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Top each bruschetta with a piece of the baked feta.
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Drizzle with balsamic glaze and garnish with fresh basil leaves, if desired.
Enjoy these warm and delicious baked feta and tomato bruschetta, a perfect appetizer to share with friends and family!
