I love a good easy appetizer to make for my family and friends and this Feta Bruschetta is IT! This recipe is serving you full on Mediterranean vibes! I paired some warm grilled crostini with creamy hummus, warm blistered grape tomatoes, crumbled feta cheese and chopped cucumbers. Crispy, warm, fresh, and dare I say….Healthy? This recipe is a great recipe to throw into the mix if there will be other meat dishes, or if you will be hosting some vegetarian friends. This can easily be made vegan with some vegan feta!

Feta Bruschetta with hummus, roasted tomatoes, feta cheese, and cucumber on a grilled crostini.

What is Bruschetta?

Bruschetta is an Italian Antipasto dish that includes warm grilled bread rubbed with garlic, and fresh toppings such as tomatoes, vegetables, cheese, beans, or cured meats.

In the USA we normally think of bruschetta as just diced tomatoes on top of bread, but honestly, the combinations of toppings you can make are endless. Also, I like serving this for parties because it is easily customizable. For this Feta Bruschetta recipe, you can either combine the cucumber and feta into one bowl and serve it alongside the other ingredients, or you can put each individual ingredients in a separate bowl.

INGREDIENTS

1 or 2 Italian Bread or French Baguette
10-12 oz Hummus I choose plain for this dish because of all of the other flavors, but choose whatever flavor you think you and/or your guests would like.
6 oz Crumbled Feta Cheese
4 Persian Cucumbers, chopped You can use larger cucumbers too, just make sure to dice them small enough to spoon onto the crostini
10 oz Grape Tomatoes
Olive Oil
Sea Salt

INSTRUCTIONS

Add tomatoes to a baking dish and drizzle them with olive oil and 1/4 tsp of salt. You can either slice the tomatoes in half or leave them whole.
Slice the bread 1/2″ thick, and lay out the slices on a baking sheet. Drizzle with olive oil.
Bake both the bread and the tomatoes at the same time at 400F. The tomatoes will cook for 25 minutes, but the bread will need less than 10 minutes. So, you can choose to add them to the oven at the same time and take out the bread after 10 minutes, or you can add the tomatoes first and then add the bread when there is about 10 minutes remaining. Check the bread and remove it from the oven once the ends start to brown.
Chop your cucumbers into small chunks so that they are easy to scoop up and add bread. You can either toss this with the feta or keep the cucumbers in one bowl and the feta in another bowl.
Serve bread on a large platter surrounded by the toppings. Keep olive oil on the table in case anyone wants an extra drizzle.

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Antipasto Bites

Feta Bruschetta

Warm grilled crostini with creamy hummus, warm blistered grape tomatoes, crumbled feta cheese and chopped cucumbers.

5 from 1 vote

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Ingredients

1 or 2 Italian Bread or French Baguette
10-12 oz Hummus I choose plain for this dish because of all of the other flavors, but choose whatever flavor you think you and/or your guests would like.
6 oz Crumbled Feta Cheese
4 Persian Cucumbers, chopped You can use larger cucumbers too, just make sure to dice them small enough to spoon onto the crostini
10 oz Grape Tomatoes
Olive Oil
Sea Salt

Instructions

Add tomatoes to a baking dish and drizzle them with olive oil and 1/4 tsp of salt. You can either slice the tomatoes in half or leave them whole.
Slice the bread 1/2" thick, and lay out the slices on a baking sheet. Drizzle with olive oil.
Bake both the bread and the tomatoes at the same time at 400F. The tomatoes will cook for 25 minutes, but the bread will need less than 10 minutes. So, you can choose to add them to the oven at the same time and take out the bread after 10 minutes, or you can add the tomatoes first and then add the bread when there is about 10 minutes remaining. Check the bread and remove it from the oven once the ends start to brown.
Chop your cucumbers into small chunks so that they are easy to scoop up and add bread. You can either toss this with the feta or keep the cucumbers in one bowl and the feta in another bowl.
Serve bread on a large platter surrounded by the toppings. Keep olive oil on the table in case anyone wants an extra drizzle.