Feta Bruschetta

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

5 from 1 vote

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

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.