Baked Feta Toast with Tomatoes (Print Version)

Golden crusty bread layered with warm feta cheese, sweet roasted tomatoes, and aromatic basil.

# What You’ll Need:

→ Bread

01 - 4 slices crusty sourdough or country bread

→ Cheese

02 - 5.3 oz feta cheese, block or crumbled

→ Vegetables

03 - 8.8 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 Steps:

01 - Preheat oven to 400°F.
02 - Arrange bread slices on a large baking tray lined with parchment paper.
03 - In a bowl, toss cherry tomatoes with 1 tbsp olive oil, dried oregano, salt, and pepper.
04 - Scatter tomatoes evenly over the bread slices.
05 - Crumble or slice feta cheese and distribute over the tomatoes.
06 - Drizzle remaining olive oil over each toast.
07 - Bake for 15–18 minutes, until the bread is golden and the feta is softened and lightly browned.
08 - Remove from oven, top with fresh basil, and serve warm.

# Expert Hints:

01 -
  • It tastes like a fancy restaurant dish but takes barely half an hour, and most of that is just letting the oven do the work.
  • The feta transforms into something almost creamy and luxurious when it bakes, not at all like cold cheese crumbles.
  • You can make it for yourself alone or impress four friends without any extra effort.
02 -
  • Don't use pre-sliced bread if you can help it; it dries out too quickly in the oven and won't give you that satisfying crunch you're after.
  • The timing matters—pull these out when the feta is just starting to brown on top, not when it's completely melted into submission; you want it soft but still recognizable as cheese.
03 -
  • Bring your feta to room temperature before baking if you have time—it softens more evenly and creates a better texture throughout.
  • If your tomatoes are particularly watery, pat them dry with paper towels after halving so they roast instead of steam.
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