Bruschetta Recipe

Preheat and prepare bread

Preheat oven to 200°C (400°F) with rack in middle. Brush both sides of each bread slice lightly with 1.5 tbs extra-virgin olive oil.

Place bread slices on a baking sheet in a single layer and toast in the oven 6–8 minutes, flipping once halfway through, until golden and crisp at edges.

Remove toasted bread from oven. While still warm, rub the cut side of the halved garlic clove over the top of each slice to lightly infuse garlic flavor.

Season each toast with a light sprinkle of sea salt (use about 1/8 tsp per slice) and a grind of black pepper.

Increase oven temperature to 220°C (425°F) if not already hot. In a bowl, toss the halved tomatoes with 1 tbs olive oil, minced garlic, balsamic vinegar, dried oregano, 1/2 tsp sea salt and 1/4 tsp black pepper until evenly coated.

Spread tomatoes cut-side up on a small rimmed baking sheet or ovenproof dish in a single layer. Roast in the oven for 12–16 minutes until tomatoes are softened and edges begin to caramelize. Remove from oven and let cool slightly for 3 minutes.

Gently press some roasted tomatoes with the back of a spoon to release juices, creating a loose chunky compote — leave others whole for texture. Taste and adjust seasoning if needed.

Place three toasted bread slices on a serving plate. Spoon an even portion of the warm roasted tomato mixture over each slice, distributing both tomatoes and some of the pan juices.

Scatter the crumbled feta evenly across the three toasts (about 20 g per piece). Tear or chiffonade the basil leaves and scatter over the cheese.

Drizzle about 1/2 tbs extra-virgin olive oil over the assembled bruschetta and, if using, lightly sprinkle red pepper flakes for a touch of heat.

Serve immediately while bread is still crisp and tomatoes are warm.