Roasted Tomato Bruschetta Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

Halve the roma tomatoes lengthwise and place cut side up on the prepared sheet.

In a small bowl, combine 2 tablespoons olive oil, 2 teaspoons minced garlic, 1 teaspoon fresh thyme leaves, 3 teaspoons salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon red pepper flakes (if using). Drizzle and spoon mixture evenly over tomato halves.

Roast tomatoes on the middle rack for 20–25 minutes, until edges are slightly caramelized and tomatoes are soft but still hold shape. Remove from oven and let cool slightly. Reserve any juices on the pan.

While the tomatoes roast, combine 8 oz block feta (crumbled into pieces), 2 oz softened cream cheese, 2 tablespoons plain Greek yogurt, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon honey, 1 teaspoon olive oil and 1/2 teaspoon black pepper in a food processor or high-speed blender.

Process until smooth and airy, stopping to scrape down the bowl once. If mixture is too thick, add 1 teaspoon of water or additional yogurt to reach a spreadable, whipped consistency.

Taste and adjust seasoning with a pinch more salt or lemon juice if needed. Transfer whipped feta to a serving bowl and chill briefly while finishing other components.

In a small bowl whisk together 3 tablespoons olive oil, 2 tablespoons chopped basil, 2 tablespoons chopped parsley, 1 teaspoon minced garlic, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Set aside to allow flavors to meld. If tomato pan juices were reserved, stir 1 tablespoon of the juices into the herb oil for extra tomato flavor.

Slice the baguette on a diagonal into 12–14 slices about 1/2" thick.

Brush both sides of each slice lightly with 2 tablespoons olive oil and arrange in a single layer on a baking sheet.

Toast in the oven (can be done at the same 425°F used for tomatoes) for 6–8 minutes, flipping halfway, until golden and crisp. Remove from oven and immediately rub the top of each slice with the cut side of 1 halved garlic clove and sprinkle lightly with 1/4 teaspoon salt.

Plating

Spread about 1 to 1 1/2 tablespoons of whipped feta on each crostini (or spoon feta into a communal bowl for dipping).

Top each crostini with one roasted tomato half (or spoon a few smaller pieces if using smaller slices). Drizzle each with the garlic herb oil and a tiny extra-virgin olive oil drizzle (about 1/4 tsp each).

Garnish with small basil leaves and a crack of freshly ground black pepper. If serving family-style, arrange remaining whipped feta in bowl, roasted tomatoes on a platter, crostini beside them and place herb oil for additional drizzling.

Serve immediately while crostini are crisp and tomatoes slightly warm. Leftover whipped feta keeps covered in refrigerator up to 3 days; roasted tomatoes 2 days.