Last Sunday was Mothers day and we debated going out to a restaurant to celebrate. They are usually so busy on that day we therefore decided to have a nice meal at home. On the Sunday afternoon we stopped by Old Navy so my wife could use a gift card she received from the kids. Next to it was an East Side Mario’s and the line up outside was so large it confirmed to us our choice to eat at home was wise!
Home cooked food is always good, right??? 
Bruschetta bread is quite possibly the dish most requested in our house. Any time that I ask my wife what she wants for dinner, her go to response is bruschetta bread. So, it was quite obvious that when Mothers Day approached, she would be eager to have it as part of the dinner menu. I was happy to make it as bruschetta bread is easy to make, bright and fresh with wonderful flavour.
PrintTomato and Feta Bruschetta Bread
- Total Time: 53 minutes
- Yield: 3-4 servings 1x
Description
A delightful bruschetta bread featuring roma tomatoes, garlic, and onion, marinated with lemon juice and olive oil, and topped with crumbled feta and fresh oregano.
Ingredients
- 5 roma/plum tomatoes, diced
- 1/4 sweet onion, minced
- 2 garlic cloves, minced
- 1/4 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 baguette, sliced into 1/2 inch slices
Instructions
- In a bowl, combine the diced tomatoes, minced onion, minced garlic, olive oil, lemon juice, and salt. Stir well to mix all the ingredients.
- Cover the bowl and let the mixture marinate in the refrigerator for 30-45 minutes to allow the flavors to meld.
- Preheat your oven to 400°F (200°C).
- Slice the baguette into 1/2 inch slices on a diagonal.
- Place the baguette slices on a baking sheet and toast them in the oven for about 8 minutes, or until they are golden brown and crispy.
- Remove the toasted baguette slices from the oven and let them cool slightly.
- Spoon the marinated tomato mixture onto each slice of toasted baguette.
- Top each bruschetta with crumbled feta cheese and a sprinkle of fresh oregano.
- Serve immediately as an appetizer or a light snack.
Notes
For best results, use ripe roma tomatoes for a sweeter flavor. If you prefer, you can substitute goat cheese for feta. The bruschetta mixture can be made a few hours in advance and kept in the fridge. Serve the bruschetta immediately after assembling to keep the bread crisp.
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 16
- Carbohydrates: 22
- Fiber: 2
- Protein: 6
- Cholesterol: 25
