Martha Stewart warm bruschetta with tomatoes and feta is a quick appetizer where everything goes on two oven racks at once. Grape tomatoes soften with crumbled feta and garlic on one rack while baguette slices crisp on the other, ready in 25 minutes for summer parties.
Top each slice with the warm tomato and feta mixture, then scatter fresh basil and a drizzle of olive oil. Spoon the topping on right before serving, because the bread loses its crunch fast once the juices hit.
Martha Stewart Warm Bruschetta With Tomatoes and Feta
Course: AppetizerCuisine: AmericanDifficulty: Easy6
servings15
minutes10
minutes310
kcalCrisp, golden baguette slices loaded with warm roasted grape tomatoes and soft, salty feta that melts just enough in the oven to cling to every bite.
Ingredients
4 cups grape tomatoes (from 2 pints), halved
6 ounces feta, crumbled (1 ½ cups)
5 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 teaspoon sugar
Coarse salt and fresh ground black pepper
1 baguette, cut into ¼-inch slices
1/4 cup torn fresh basil leaves
Directions
- Preheat and mix: Preheat oven to 400°F, with racks in upper and lower thirds. In a 9-by-13-inch baking dish, combine tomatoes, 3/4 cup feta, 2 tablespoons olive oil, garlic, and sugar. Season with pepper.
- Toast and roast: On a rimmed baking sheet, arrange baguette slices in a single layer; brush with 2 tablespoons oil. Place bread on top rack and tomato mixture on bottom rack. Cook until bread is toasted and tomatoes have softened, 10 to 12 minutes.
- Build the bruschetta: Top bread with tomato mixture, 3/4 cup feta, and basil.
- Finish and serve: Drizzle with 1 tablespoon oil; season with salt and pepper.
FAQs
Can I use different tomatoes for warm bruschetta?
Cherry tomatoes work as a direct swap, and so do small campari tomatoes, all cut in half. During peak summer, you can use any ripe tomato cut into 1/2-inch pieces. Grape and cherry tomatoes roast more evenly since they are close in size, so stick with those in winter when larger tomatoes tend to be mealy.
How long does leftover bruschetta topping last?
The tomato and feta mixture keeps in the fridge for up to 3 days in a sealed container. Toast fresh bread when you are ready to eat, because stored baguette slices go stale fast. Reheat the topping in a 350°F oven for about 8 minutes before spooning it onto the new bread.
Can I prepare this bruschetta ahead of time?
You can halve the tomatoes and crumble the feta up to a day ahead, but keep them separate and do not add the sugar until you are ready to bake. Sugar draws juice out of the tomatoes and makes them watery. Slice and brush the bread right before it goes in the oven so it stays dry enough to crisp.
What bread works if I don’t have a baguette?
Sliced ciabatta or sourdough both work well, cut about 1/4 inch thick so they crisp without burning. A serrated knife gives cleaner slices and keeps the bread from getting smashed. Avoid soft sandwich bread since it will not hold up under the warm, juicy topping.
What if my baguette slices are not crispy enough?
Move the baking sheet to the top rack closer to the broiler element and watch for 1 to 2 more minutes. The bread should be golden and firm at the edges but still give slightly in the center. If you load the topping onto bread that is too soft, the juice soaks through in seconds, so always err on the side of slightly over-toasted.
