Baked Feta Toast (Printable)

Crisp bread with warm feta, roasted cherry tomatoes, and fresh basil for a vibrant Mediterranean snack.

# Components:

→ 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

# Directions:

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 tablespoon olive oil, dried oregano, salt, and pepper.
04 - Scatter seasoned tomatoes evenly over the bread slices.
05 - Crumble or slice feta cheese and distribute evenly over the tomatoes.
06 - Drizzle remaining olive oil over each prepared toast.
07 - Bake for 15 to 18 minutes until bread is golden and feta is softened and lightly browned.
08 - Remove from oven, top with fresh basil, and serve warm.

# Expert Advice:

01 -
  • The feta gets creamy and a little funky when baked, creating this intoxicating warmth that transforms simple toast into something that feels fancy without pretension.
  • Cherry tomatoes collapse into their own sweet sauce under the oven's heat, so you're basically getting roasted tomato jam without any extra effort.
  • It's vegetarian, ready in half an hour, and tastes like you've been cooking all morning.
02 -
  • Don't use low-moisture feta if you're trying to get that creamy, melted texture—it'll just brown without softening the way you want. Traditional crumbly feta is your friend here.
  • The baking tray material actually matters; a heavy metal tray distributes heat more evenly than a thin one, so your bread toasts uniformly instead of burning on one side.
  • If your tomatoes release a lot of liquid while baking, it means they weren't dry enough when they went in—pat them with a paper towel first next time.
03 -
  • Tear the basil by hand instead of chopping it—your knife bruises the leaves and releases chlorophyll, which turns them dark and bitter. Tearing keeps them bright and alive.
  • If you find your tomatoes are watery, halve them and place them cut-side down on a paper towel for 10 minutes before cooking; it draws out excess moisture and lets them concentrate their flavor instead of steaming.
Return