Baked Feta Toast (Printable Version)

Crusty bread topped with creamy baked feta, sweet roasted cherry tomatoes, and fresh basil for a quick Mediterranean snack.

# Ingredient List:

→ Bread

01 - 4 slices crusty sourdough or country bread, cut 1-inch thick

→ Cheese

02 - 5 oz feta cheese block, cut into slices or crumbled

→ Vegetables

03 - 9 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 Make:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Arrange bread slices in a single layer on the prepared baking sheet.
03 - In a mixing bowl, combine halved cherry tomatoes with 1 tablespoon olive oil, dried oregano, salt, and pepper. Toss until evenly coated.
04 - Distribute seasoned tomatoes over each bread slice. Arrange feta cheese slices or crumbles on top of the tomatoes. Drizzle remaining olive oil over each toast.
05 - Bake for 15 to 18 minutes until bread is golden brown, cheese is softened and lightly browned, and tomatoes are blistered.
06 - Remove from oven. Top each toast with fresh basil. Serve warm while cheese is still creamy.

# Expert Suggestions:

01 -
  • The bread gets this perfect crispy-on-the-outside, slightly-soft-in-the-middle texture that makes you close your eyes with each bite.
  • Its ready in just 30 minutes but tastes like something youd pay good money for at a trendy Mediterranean cafe.
02 -
  • Dont skip lining the baking tray with parchment paper - I learned after a frustrating cleanup session when the melted feta fused directly to my favorite sheet pan.
  • The bread slices should be thick enough (about 1/2 inch) to support the toppings without becoming a soggy mess, a lesson from my first too-thin-bread disaster.
03 -
  • Sprinkle a tiny pinch of red pepper flakes on half your batch for those who enjoy a subtle heat that blooms beautifully against the creamy feta.
  • Let the feta come to room temperature while youre prepping everything else - it will melt more evenly and develop a creamier texture than cold cheese straight from the fridge.
Go Back