Feta Bruschetta Recipe

Prep and slice

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 12–14 pieces about 1/2" thick to create toast points.

Arrange slices in a single layer on a baking sheet. Brush both sides lightly with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt.

Toast in the oven for 8–10 minutes until golden and crisp, flipping once at the halfway mark. If you prefer charred edges, broil 1 minute at the end while watching closely.

Remove from oven and while still warm, rub the cut side of halved garlic cloves over the surface of each toast to impart garlic flavor. Set aside to cool slightly.

Make whipped feta

Place 8 oz crumbled feta, 2 oz softened cream cheese, 2 tablespoons Greek yogurt, 1 tablespoon olive oil, 1 teaspoon lemon juice, 1 teaspoon freshly ground black pepper, and 1 teaspoon honey (optional) into a food processor or high-speed blender.

Blend until smooth and creamy, scraping down the sides as needed. If mixture is too thick, add up to 1 tablespoon water or olive oil to reach a spreadable consistency. Taste and adjust seasoning with more pepper or a pinch of salt if necessary (note: feta is salty, so be cautious).

Transfer whipped feta to a bowl and refrigerate briefly if you want it firmer for spreading, or use immediately while toast is slightly warm.

Prepare tomato mixture

In a medium bowl combine 2 cups finely diced, seeded tomatoes, 1 tablespoon minced shallot, and 3 tablespoons sliced basil.

Add 1 tablespoon olive oil and 1 teaspoon red wine vinegar. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir gently and let sit 5–10 minutes to macerate and meld flavors.

Taste and adjust seasoning. If tomatoes are watery, drain off excess liquid before assembling to avoid soggy toast.

Assemble bruschetta

Spread about 1 heaping tablespoon of whipped feta onto each garlic toast point (adjust amount to preference).

Top each spread with approximately 1 to 2 tablespoons of the tomato mixture, allowing excess juice to be left behind.

Sprinkle lightly with freshly grated Parmesan (about 1 teaspoon per piece) and a tiny pinch of flaky sea salt if desired.

Drizzle balsamic glaze or aged balsamic vinegar over the assembled bruschetta — roughly 1/2 teaspoon per piece (total about 2 tablespoons across all pieces).

Garnish with microgreens or extra basil leaves. Serve immediately while toasts are crisp.