Beyond the Tomato: A Bruschetta Series, Part 3 — Baked Feta and Tomato Bruschetta

Roasted tomatoes and baked feta come together for a rich, jammy bruschetta that proves the oven is sometimes a tomato’s best friend.

So much of a perfect bruschetta bite traditionally relies upon raw freshness, but this version leans instead into the concentrated sweetness of roasted cherry tomatoes and the creamy, salty pull of baked feta. It’s especially welcome when tomatoes aren’t quite tomato-ing in the off-season — moments when the oven deserves an invitation to the tomato party.

This recipe is wonderfully simple: no chopping required, only slicing the bread.
By tucking blocks of salty feta into a sea of tomatoes, the fruit collapses into a jammy, concentrated base while the cheese softens into a warm, spreadable richness. The key is layering the seasoning. A basil-forward Bruschetta in a Pinch blend is used twice — first to infuse the tomatoes as they roast, then again as a finishing sprinkle that delivers a bright, aromatic lift to balance the warm cheese.

Yield: 4 to 6 servings
Time: 35 minutes

The Ingredients

• 1 baguette, ciabatta, or sourdough loaf, sliced ½ inch thick
• 1 pint cherry or grape tomatoes
• 1 block (approx. 6–8 oz) high-quality feta, halved or sliced into thick planks, patted dry
• ¼ cup extra-virgin olive oil, plus more for brushing
• 2 Tbsp Bruschetta in a Pinch seasoning, divided
• Kosher salt and freshly cracked black pepper
  

The Process

Step 1: Roast the Base
Preheat your oven to 400°F. In a small baking dish or cast-iron skillet, toss the tomatoes with the olive oil, a pinch of salt, and 1 tablespoon of the seasoning. Nestle the feta planks into the centre of the dish. Roast for 20 to 30 minutes, until the tomatoes slump into a fragrant sauce and the feta is soft and yielding.

Step 2: Toast the Bread
While the tomatoes roast, arrange the bread slices on a baking sheet and brush both sides lightly with olive oil. During the final 5 to 7 minutes of roasting, place the bread in the oven until the edges are golden and the centres are crisp.

Step 3: Swirl and Finish
Remove the dish from the oven. Using a spoon, gently break apart the feta, swirling it slightly into the tomato juices. Aim for a marbled effect — you want distinct pockets of creamy cheese and jammy fruit, not a uniform pink paste. Sprinkle with the remaining tablespoon of seasoning and fold lightly to combine. The residual heat awakens the dried herbs, creating an aromatic bridge between roasted depth and bright basil notes.
Spoon the warm mixture generously over the toasted bread. Alternatively, serve the dish family-style, allowing guests to slather their own crostini.

Editor’s Note: To vary the texture, consider adding pitted Kalamata olives, marinated artichokes, or thinly sliced shallots to the baking dish before roasting.