Baked Feta Toast (Print Version)

Crusty sourdough with baked feta, roasted cherry tomatoes, and fresh basil, perfect for a light Mediterranean snack.

# Components:

→ Bread

01 - 4 slices crusty sourdough or country bread

→ Cheese

02 - 5.3 oz feta cheese, block or crumbled

→ Vegetables

03 - 8.8 oz cherry tomatoes, halved

→ Seasonings & Oil

04 - 2 tbsp extra-virgin olive oil
05 - 1/2 tsp dried oregano
06 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs

07 - Small handful fresh basil leaves, torn or sliced

# Directions:

01 - Set the oven temperature to 400°F (200°C).
02 - Place bread slices on a large baking tray lined with parchment paper.
03 - In a mixing bowl, combine halved cherry tomatoes with 1 tablespoon of olive oil, dried oregano, salt, and freshly ground black pepper; toss well.
04 - Distribute the seasoned tomatoes evenly over the bread slices.
05 - Crumble or slice the feta cheese and arrange it over the tomato layer on each bread slice.
06 - Drizzle the remaining 1 tablespoon of olive oil over each prepared toast.
07 - Bake in the preheated oven for 15 to 18 minutes, until the bread turns golden and the feta softens and lightly browns.
08 - Remove from oven, top each toast with fresh basil leaves, and serve warm.

# Expert Advice:

01 -
  • It comes together in half an hour, perfect for when you want something that feels special without the fuss.
  • The warm feta melts into the bread while the tomatoes collapse into a jammy sweetness that catches you off guard.
  • It's one of those dishes that works for a casual lunch, an elegant appetizer, or a light dinner when you're too tired to think.
02 -
  • Don't skimp on oven temperature; a properly hot oven is what gives you that crispy bread foundation instead of something soft and soggy underneath.
  • Add the fresh basil only at the very end, because heat turns it bitter and you lose that bright, peppery freshness that makes the whole thing sing.
03 -
  • Buy whole feta blocks when you can, slice or crumble them yourself, and use that fresher, firmer texture that softens beautifully rather than getting mushy in the heat.
  • If your tomatoes are large, cut them into smaller pieces so they roast evenly and caramelize at the edges instead of steaming in their own juice.
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