Daily Dish

Daily Dish

Baked Feta and Tomato Bruschetta

Healthy Fact of the Day

Feta cheese is a good source of protein, calcium, and probiotics. When combined with the antioxidants and vitamins from fresh tomatoes and olive oil, this appetizer offers a balanced and flavorful start to a meal.



  • 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




  1. Preheat your oven to 400°F (200°C).

  2. Place the feta block in a small baking dish or oven-safe skillet.

  3. In a bowl, combine the halved cherry tomatoes, olive oil, minced garlic, dried oregano, salt, and pepper. Toss to coat the tomatoes evenly.

  4. Pour the tomato mixture over and around the feta block.

  5. Bake for 20-25 minutes, or until the feta is softened and the tomatoes are roasted and bursting.

  6. While the feta and tomatoes are baking, toast or grill the baguette slices until lightly golden brown.

  7. Remove the baked feta and tomatoes from the oven and let cool slightly.

  8. To assemble, spoon the warm tomato mixture over the toasted baguette slices.

  9. Top each bruschetta with a piece of the baked feta.

  10. 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!

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