With homegrown tomato season just around the corner, I thought I’d share my favorite summertime recipe—Bruschetta with Feta Cheese and Balsamic Vinegar.

During the summer, I make this simple recipe often for my family. We enjoy these appetizers with dinner out on our patio. 

Made with juicy tomatoes and fragrant basil, this refreshing and delicious appetizer will delight your taste buds. Enjoy!!

Print Pin

Bruschetta with Feta Cheese & Balsamic Vinegar

Made with juicy tomatoes and fragrant basil, this refreshing and delicious summer appetizer will delight your taste buds. 

Course Appetizer

Servings 8 appetizers

Ingredients

• 2 cups grape tomatoes, halved
• 25-30 basil leaves
• 2 TBSP extra virgin olive oil, plus more for brushing on bread slices
• 1/2 tsp sea salt
• 8 slices Ciabatta bread
• 2 garlic cloves, smashed and peeled
• 1/2 cup feta cheese, crumbled
• Balsamic vinegar, for drizzling over prepared bruschetta

Instructions

• To a small bowl, add halved grape tomatoes. Roll several basil leaves together at a time and cut into thin strips (looks like confetti). Add basil to bowl with tomatoes and gently mix. Coat mixture with olive oil and season with sea salt. Refrigerate for at least an hour, or until ready to serve on toasted bread slices.
• Preheat broiler. Arrange bread slices on a cookie sheet. Lightly brush each slice with olive oil. Toast bread slices under broiler until golden brown, about 4 minutes. Watch bread closely as it can easily burn under broiler. Immediately after removing bread from broiler, rub each slice with garlic cloves.
• Arrange bread slices on a serving platter. Top each slice with a generous amount of tomato mixture and feta cheese. Lightly drizzle with balsamic vinegar over slices.