Baked Feta Toast with Tomatoes (Printer-Friendly)

Golden crusty bread layered with melted feta, warm cherry tomatoes, and fresh basil. Mediterranean flavors in a quick, easy preparation.

# What You Need:

→ 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

# How to Cook:

01 - Preheat oven to 400°F.
02 - Arrange bread slices on a large baking tray lined with parchment paper.
03 - In a bowl, toss cherry tomatoes with 1 tbsp olive oil, dried oregano, salt, and pepper.
04 - Scatter tomatoes evenly over the bread slices.
05 - Crumble or slice feta cheese and distribute over the tomatoes.
06 - Drizzle remaining olive oil over each toast.
07 - Bake for 15-18 minutes, until the bread is golden and the feta is softened and lightly browned.
08 - Remove from oven, top with fresh basil, and serve warm.

# Expert Advice:

01 -
  • It tastes like a Mediterranean vacation but takes less time than ordering delivery.
  • The feta gets creamy and almost melts into the warm bread, creating this magic nobody expects from something so simple.
  • You can make it for one person or scale it up without any fuss, making it perfect for solo lunches or impromptu entertaining.
02 -
  • Don't skip the parchment paper or you'll spend more time scraping than eating, and the bottom of the bread won't toast properly anyway.
  • The feta should be soft but not completely melted into oblivion; pull it out at 16 minutes if your oven runs hot, and give it the full 18 if it runs cool.
03 -
  • Room temperature feta crumbles and distributes more evenly than cold feta straight from the fridge, so pull it out five minutes before you start assembling.
  • If your bread is particularly thick or dense, toast the slices lightly first before adding toppings so the bottom gets crispy and the bread cooks through completely.
Go Back