Roasted Tomato Bruschetta Recipe

Preheat & prepare

Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper or foil.

Place the cherry tomatoes in a bowl. Add 2 tbs olive oil, minced garlic, thyme, 1/2 tsp salt, 1/4 tsp pepper and red pepper flakes (if using). Toss to coat evenly.

Spread tomatoes cut-side up if halved, or whole in a single layer on the prepared sheet. Roast for 18–22 minutes, until skins blister and tomatoes are soft and slightly collapsed. Remove from oven and let cool slightly.

Using a spoon, transfer roasted tomatoes and any accumulated juices to a small bowl; set aside to be spooned over the whipped feta later.

While the tomatoes roast, make the whipped feta. Crumble drained feta into a food processor. Add softened cream cheese, 2 tbs Greek yogurt, 1 tsp lemon juice, 1 tbs olive oil, 1/2 clove grated garlic and 1/8 tsp black pepper.

Pulse and then blend until very smooth and creamy, scraping down the sides once or twice. If mixture is too thick, add 1–2 tsp water or more yogurt to reach a spreadable, airy consistency.

Transfer whipped feta to a serving bowl, smoothing the top with the back of a spoon. Chill briefly if desired (10–15 minutes) to firm slightly.

In a small bowl, whisk together 2 tbs olive oil, minced garlic, chopped basil, chopped parsley, lemon zest and 1/8 tsp salt. Let sit for 5 minutes to soften the raw garlic flavor and allow herbs to infuse the oil.

Arrange baguette slices on a baking sheet. Brush both sides lightly with 2 tbs olive oil and sprinkle the tops with a pinch of coarse salt.

Toast in the oven (can do concurrently with tomatoes) at 400°F (200°C) for 6–8 minutes, flipping once, until golden and crisp. Remove and rub the cut side of the halved garlic clove over the warm toast to impart garlic flavor.

Spoon dollops of whipped feta across a serving plate or spread into a shallow pool. Arrange roasted tomatoes with their juices on top or to the side of the whipped feta, leaving some space for crostini.

Drizzle the garlic herb oil over the tomatoes and whipped feta, reserving a little to finish the crostini if desired.

Place garlic crostini alongside. To serve deconstructed-style, allow guests to spread whipped feta on crostini and top with roasted tomatoes and herbs, or pre-top a few crostini for serving.

Scatter torn basil leaves and microgreens over the plate, finish with a light drizzle (1 tsp) of olive oil and a crack of black pepper. Serve immediately.