Bruschetta combines tomatoes, basil, garlic, feta cheese, olive oil, and balsamic vinegar on top of crispy toasted sourdough bread. The fresh topping sits for a few minutes before serving so the flavors can blend together.
The combination of juicy tomatoes, salty feta, and crunchy bread makes it perfect as an appetizer, side dish, or light meal.
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.1. Preheat oven to 400°F.
2. Slice sourdough bread into ½–¾ inch thick pieces. Arrange in a single layer on a baking sheet.
3. Brush both sides lightly with olive oil. Bake 8–12 minutes, flipping halfway through, until golden and crisp at the edges.
4. While the bread toasts, dice fresh tomatoes and place them in a bowl. If very juicy, gently drain excess liquid.
5. Add minced garlic, chopped fresh basil, olive oil, a small splash of balsamic vinegar, salt, and crumbled feta cheese.
6. Stir gently to combine. Let sit 5–10 minutes so flavors blend.
7. Remove toasted sourdough from the oven and let cool slightly so it stays crisp when topped.
8. Spoon the tomato and feta mixture generously over each slice just before serving.
9. Serve immediately while the bread is crisp and the topping is fresh.
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