Healthy/ Quick and Easy/ Snacks and Appetizers/ Vegetarian

Grilled Tomato, Basil and Feta Bruschetta

A healthy appetizer of grilled baguette slices rubbed with fresh garlic and topped with tomatoes, garlic, basil and crumbled feta cheese.

This stuff should be in the Hall of Fame for all things appetizers. Or maybe it’s just me. It’s just so easy to make and just as easy to consume by the truckload. And since it’s not fried like most appetizers are, you don’t have to feel as guilty (hello onion rings, fried mushrooms, fried tomatoes, mozzarella sticks and garbage fries!)

It’s not that I’m saying all that stuff is evil. I indulge when needed and have no remorse. But for those that want to respect their cholesterol levels, here’s something to consider!

A healthy appetizer of grilled baguette slices rubbed with fresh garlic and topped with tomatoes, garlic, basil and crumbled feta cheese.

So let’s talk bruschetta. Before we even start salivating, I feel it’s my duty as a foodie-bruschetta-connoisseur-wannabe to point put that it’s pronounced bru-sket-ta. No no no, not bru-shet-ta, I hear that everywhere and it drives me nuts! Why? Because in Italian ‘che’ sounds like ‘ke’. So bruschetta is pronounced as brusketta and not brushetta.

It’s not so much that I’m a food pronunciation nitpicker or fancy pants as it is the fact that this antipasto deserves to be called by its right name. Just like gyro should be pronounced ‘yeer-oh’ and not ‘jai-roh’.

Now how about that quinoa (keen-wah)?

A healthy appetizer of grilled baguette slices rubbed with fresh garlic and topped with tomatoes, garlic, basil and crumbled feta cheese.

With that off the table let’s talk about how these grilled bread slices are rubbed with garlic and topped with some diced tomatoes, fresh basil leaves and feta cheese. I’m 99% sure there are so many variations of bruschetta out there that it’s hard to nail down what’s truly authentic. But this little gem of a recipe comes from my religious and almost ritualistic ordering of a side of bruschetta every single time I go to my favorite Italian restaurant.

A healthy appetizer of grilled baguette slices rubbed with fresh garlic and topped with tomatoes, garlic, basil and crumbled feta cheese.

And now that I’ve opened the bruschetta flood gates and have pronounced my undying love for it (properly), I’ll be rolling out more variations this summer. It almost sounds like the stuff you see in the movies. Climatic trailer ending with a cliffhanger and the words ‘Summer 2014’. Bruschetta. Coming to a kitchen near you.

A healthy appetizer of grilled baguette slices rubbed with fresh garlic and topped with tomatoes, garlic, basil and crumbled feta cheese.

The beauty about this simple bruschetta is how you can customize it. Add more basil, salt or feta if you are partial to either of those or lessen them if you like. I found that adding more feta really brought out the flavor. Also, you can opt out of the garlic rubbing too and just stick with the garlic in the tomato mixture. Whatever you choose! The only part I found tedious was the slicing and dicing. As for the basil, a trick I learned was to stack the leaves on top of one another and roll them up tightly. Then I sliced very thinly to make some green confetti. The professional term is called a chiffonade.

But this healthy appetizer really brings out the best in fresh produce and herbs in neat little bite sized pieces. So the next time you’re wanting a snack, think of this!

A healthy appetizer of grilled baguette slices rubbed with fresh garlic and topped with tomatoes, garlic, basil and crumbled feta cheese.

The wonderful wonderful bruschetta.

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A healthy appetizer of grilled baguette slices rubbed with fresh garlic and topped with tomatoes, garlic, basil and crumbled feta cheese.

Grilled Tomato, Basil and Feta Bruschetta


  • Author: The Cooking Jar
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4

Ingredients

  • 1 lb. tomatoes, diced
  • 1 tablespoon garlic, minced
  • 2 cups basil leaves, finely chopped
  • 1 1/2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 baguette, sliced
  • 1 garlic clove, peeled and halved
  • 1/2 cup crumbled feta cheese

Instructions

  1. Combine tomatoes, garlic, basil and olive oil and stir to mix. Season with salt and pepper. Let it sit to marry the flavors while you work on the bread
  2. Grill the bread slices on both sides until light golden. Cook time will vary depending on the size of your grill
  3. Rub one side of each slice while it’s still hot with the cut side of the garlic clove. Repeat for all slices.
  4. Spoon the tomato mixture onto each slice of bread and top with feta cheese
  5. Dish and serve hot

Notes

Yields 16 slices.

Grilled Tomato, Basil and Feta Bruschetta Nutrition

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8 Comments

  • Reply
    Nagi {RecipeTin Eats}
    July 14, 2014 at 5:05 PM

    GORGEOUS photos – and I totally agree, bruschetta is my #1 “go to” summer quick meal – appetiser, lunch, light meal, I love it!!

    • Reply
      The Cooking Jar
      July 14, 2014 at 9:58 PM

      And the beauty of it is there’s SO many different ways to enjoy it!

  • Reply
    Muna Kenny
    July 15, 2014 at 5:23 AM

    Like many I also enjoy fried snacks, but it’s a different story when it comes to Bruschetta! I usually squeeze lemon on mine, it’s heavenly. It is one of the most appetizing appetizers ever.
    The light is so soft in your pictures, I love 🙂

    • Reply
      The Cooking Jar
      July 15, 2014 at 9:52 PM

      Thanks, Muna! Since it isn’t fried you can just eat and eat and eat. And eat. 😉

  • Reply
    Alida - Simply Delicious
    July 23, 2014 at 2:47 AM

    One of my favourites! You just can’t go wrong with simple, good ingredients, can you? Love your photos!

    • Reply
      The Cooking Jar
      July 23, 2014 at 12:38 PM

      Thank you, Alida! Sometimes it’s the simple ingredients that makes a dish shine.

  • Reply
    Asif
    June 15, 2016 at 11:26 AM

    Looks very good. I am a big fan of brucshetta and been making it for ages. For what its worth, may I dare to suggest :
    Try dried oregano instead of basil. Mix it with the tomatoes
    When toasting the bread, brush it with little olive oil.
    I have seen it done in a top Italian restaurant where I tried the best brucshetta ever.

    • Reply
      The Cooking Jar
      June 23, 2016 at 2:17 PM

      I like the idea of brushing it with olive oil! Oregano works too, any of the Italian herbs will : ) I’m just a huge fan of fresh basil. It smells so wonderful!

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