Save There's something about the smell of bread toasting in the oven that makes you drop everything you're doing. I discovered this recipe on a lazy Sunday afternoon when I had some good feta sitting in my fridge and a handful of cherry tomatoes that needed rescuing. It turned into one of those happy accidents where every element came together without overthinking it, and suddenly I had something that tasted like I'd spent hours in the kitchen when really, I'd just followed my instincts and let the oven do the work.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made this for my neighbor one evening when she stopped by around dinnertime, and I wasn't sure what to offer her. As it came out of the oven with the feta bubbling and golden, her whole face lit up. She kept saying it was restaurant-quality, which made me laugh because it really is just bread and cheese and tomatoes, but somehow the oven transforms them into something that feels indulgent and a little bit fancy.
Ingredients
- Crusty sourdough or country bread, 4 slices: The bread is your foundation, so pick something with real texture and a crispy exterior that won't collapse under the toppings. Sourdough gives you a subtle tang that plays beautifully with the creamy feta.
- Feta cheese, 150 g: Whether you crumble it or slice it thick, feta is the star here. The heat softens it into something almost like a warm dip, and that's where the magic happens.
- Cherry tomatoes, 250 g, halved: These little tomatoes concentrate their sweetness as they roast, turning jammy and slightly caramelized at the edges.
- Extra-virgin olive oil, 2 tbsp: Don't skip the quality here. Good olive oil changes everything, bringing brightness and a silky finish to every bite.
- Dried oregano, 1/2 tsp: This gentle Mediterranean herb ties the whole dish together without overpowering anything else.
- Salt and freshly ground black pepper, to taste: Season boldly but taste as you go, since feta is already salty.
- Fresh basil leaves, small handful: Add this right before serving so it stays vibrant and green, a fresh counterpoint to all the warm, soft elements.
Instructions
- Heat your oven and prep the stage:
- Set your oven to 200°C and line a baking tray with parchment paper. Arrange your bread slices on the tray, giving each one a little breathing room so the heat can reach the edges and turn them golden and crispy.
- Season and scatter the tomatoes:
- Toss your halved cherry tomatoes with a tablespoon of olive oil, the oregano, salt, and pepper in a bowl until they're glistening. Spread them out evenly over each slice of bread, letting some pieces overlap naturally.
- Add the feta:
- Crumble or slice your feta cheese and distribute it generously over the tomatoes. Don't worry about covering every inch perfectly; the feta will soften and spread as it bakes.
- A final drizzle and into the oven:
- Drizzle the remaining olive oil over everything, then slide the tray into the oven for 15 to 18 minutes. You're looking for the bread to turn golden and the feta to soften and take on a light brown color.
- Finish with fresh basil and serve:
- Pull the tray out carefully, scatter torn or sliced fresh basil over the top, and serve while everything is still warm and the bread is at its crispiest.
Save One of my favorite moments was realizing that this simple toast had become comfort food for my kitchen. On quiet mornings or rushed evenings, it never fails to feel like a little gift to myself, like I'm taking five minutes to do something kind rather than just grabbing whatever's easiest.
Why the Oven Does the Work
The beauty of baking everything together is that the oven does something you can't achieve on the stovetop. It softens the feta until it's almost creamy, concentrates the sweetness of the tomatoes into something deeper and more complex, and turns the bread into a vehicle that holds everything without falling apart. There's a gentle browning that happens, a slight caramelization that makes it feel more refined than the individual ingredients deserve.
Playing with Variations
I've tried this recipe a hundred different ways now, and each variation feels like a small discovery. A drizzle of good balsamic glaze adds a sophisticated tang that echoes the feta's saltiness. A pinch of red pepper flakes brings unexpected heat. Sometimes I add a handful of arugula or spinach right at the end for something peppery and green. The foundation is so solid that it welcomes experimentation without falling apart.
Pairing and Serving Ideas
This toast is versatile enough to be a snack, an appetizer when sliced into smaller pieces, or a light lunch with a simple salad on the side. A crisp white wine like Sauvignon Blanc cuts through the richness of the feta and complements the sweetness of the tomatoes beautifully. It's also the kind of thing that works cold the next day if you have leftovers, though I'd add fresh basil again rather than relying on what might have wilted overnight.
- Make it a full meal by serving alongside a green salad with lemon vinaigrette.
- Slice each toast into two or three pieces for an elegant appetizer.
- If you need it gluten-free, certified gluten-free bread works just as well and bakes in the same time.
Save There's real joy in making something this simple and having it turn out better than you expected. Baked feta toast has a way of doing that.
Recipe FAQ
- → Can I use different bread types for this dish?
Yes, crusty sourdough is recommended, but multigrain or gluten-free bread can be used to suit preferences or dietary needs.
- → How can I enhance the flavor of the baked feta toast?
Try adding a drizzle of balsamic glaze after baking for an extra layer of sweetness and tang.
- → What is the best way to prepare the cherry tomatoes?
Halve the cherry tomatoes and toss them with olive oil, dried oregano, salt, and pepper before placing them on the bread.
- → At what temperature and for how long should the toasts bake?
Bake the toasts at 200°C (400°F) for 15 to 18 minutes until the bread is golden and the feta is softened and lightly browned.
- → Can fresh herbs be substituted or added?
Fresh basil is ideal for finishing the dish, but other herbs like thyme or oregano can be experimented with for variation.