Tomato and Feta Bruschetta Bread
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 3-4
Recipe for bruschetta bread with roma tomatoes, garlic, onion, lemon juice and olive oil, topped with feta and oregano.
  • 5 roma/plum tomatoes, diced
  • ¼ sweet onion, minced
  • 2 garlic cloves, minced
  • ¼ cup (59 ml) olive oil
  • 1 lemon juiced
  • 1 tsp (5 ml) salt
  • 1 cup (225 ml) crumbled feta
  • 2 tbsp (30 ml) fresh oregano, minced
  • 1 French baguette
  1. Make the bruschetta mixture by mixing tomatoes, onion, garlic, oil, lemon juice and salt in a bowl. Marinate the mixture in the fridge for 30-45 minutes.
  2. Cut the baguette in ½ inch slices on a diagonal. Toast them in a 425F oven for about 6-8 minutes. The baguette slices should begin to brown and feel crisp and toasty to the touch.
  3. Top each baguette slice with a spoonful of bruschetta mixture. Sprinkle with feta cheese and fresh oregano.
Recipe by Honest Cooking at