Save to Pinterest My sister came over one afternoon completely exhausted from work, and I had almost nothing in the fridge except a block of feta and some tomatoes that were getting too soft. I tossed everything on bread and baked it, and she called it the best thing I'd made all year. Sometimes the simplest combinations, born out of desperation, become the dishes you return to again and again. This toast is proof that you don't need a long ingredient list to make something memorable.
I made this for a small gathering last spring, and people kept asking if I'd taken a cooking class in Greece. The truth is, I'd just learned to trust good olive oil and not overthink things. Watching everyone pull apart the warm bread, cheese stretching between their fingers, reminded me that food doesn't have to be complicated to bring people together. That night, we finished two bottles of wine and every last crumb on the tray.
Ingredients
- Crusty sourdough or country bread (4 slices): The foundation here matters more than you'd think, look for bread with a sturdy crust that can hold up to the toppings without going soggy, and toast it lightly if it's a day old.
- Feta cheese (150 g): Block feta has a creamier texture and melts beautifully, but crumbled works too if that's what you have, just avoid the pre-seasoned kind since it can be too salty.
- Cherry tomatoes (250 g, halved): Their natural sweetness concentrates in the oven and balances the salty feta perfectly, and halving them lets their juices soak into the bread.
- Extra-virgin olive oil (2 tbsp): Don't skimp here, good olive oil makes the difference between okay and unforgettable, drizzling it twice, before and after baking, adds richness.
- Dried oregano (1/2 tsp): A little goes a long way, it brings that Mediterranean warmth without overpowering the fresh flavors.
- Salt and freshly ground black pepper: Season the tomatoes generously before baking, the heat will mellow the pepper and deepen the salt.
- Fresh basil leaves (small handful): Add these only after baking so they stay bright green and fragrant, tearing them by hand releases more of their oils than slicing.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. This keeps cleanup easy and prevents the cheese from sticking.
- Lay out the bread:
- Arrange your bread slices on the tray with a little space between them so the edges can crisp up. If your bread is super fresh and soft, toast it lightly for 3 minutes first.
- Season the tomatoes:
- In a bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, the dried oregano, a pinch of salt, and a few grinds of black pepper. Make sure every tomato gets coated.
- Build the toasts:
- Scatter the seasoned tomatoes evenly over each bread slice, then crumble or slice the feta and distribute it on top. Drizzle the remaining olive oil over everything.
- Bake until golden:
- Slide the tray into the oven and bake for 15 to 18 minutes, until the bread edges are golden and the feta has softened and taken on a light brown color. The tomatoes should look jammy and slightly caramelized.
- Finish and serve:
- Pull the tray out, scatter the fresh basil over the hot toasts, and serve them warm. They're best eaten right away while the cheese is still soft.
Save to Pinterest One quiet Sunday morning, I made this for myself with coffee and sat by the window watching the rain. There was no one to impress, no table to set, just me and a plate of warm, cheesy toast. It was one of those small moments that reminded me cooking for yourself with care is just as important as cooking for others.
Choosing Your Bread
The bread you pick really shapes the whole experience. Sourdough adds a slight tang that plays nicely with the feta, while a rustic country loaf gives you those big, irregular holes that catch all the melted cheese and tomato juices. I've used ciabatta, multigrain, even a thick-cut baguette, and they all work as long as the bread has some structure. If you're going gluten-free, look for a hearty artisan-style loaf, not the soft sandwich kind. Day-old bread is actually ideal because it won't get soggy under the weight of the toppings.
Flavor Twists and Add-Ons
Once you've made this a few times, it's fun to play around with what goes on top. A drizzle of balsamic glaze after baking adds a sweet-tart finish that my friends always ask about. Sometimes I'll toss in a few sliced Kalamata olives or capers before baking for a briny kick. A crack of red pepper flakes brings gentle heat, and a smear of pesto under the tomatoes turns it into something almost decadent. I've even added thin slices of red onion, which caramelize beautifully in the oven.
Serving Suggestions and Pairings
These toasts work as a quick lunch, an appetizer for guests, or even a light dinner if you serve them with a simple salad. I like pairing them with arugula dressed in lemon juice and olive oil, the peppery greens cut through the richness perfectly. A chilled glass of Sauvignon Blanc or a crisp rosé is my go-to drink, but sparkling water with a slice of lemon works just as well.
- Serve them on a wooden board for a casual, shareable vibe.
- If you're making them ahead, reheat in a hot oven for 5 minutes to bring back the crispness.
- Leftovers are great chopped up and tossed into a grain bowl the next day.
Save to Pinterest Every time I pull this tray out of the oven, the smell alone makes me smile. It's the kind of recipe that feels like a small victory, simple and satisfying in equal measure.
Recipe Questions & Answers
- → Can I use a different type of cheese?
Yes, you can substitute goat cheese or ricotta for feta, though the flavor profile will be milder. For a sharper taste, try crumbled blue cheese.
- → How do I prevent the bread from getting soggy?
Toast the bread lightly before adding toppings, or brush it with olive oil first. Make sure to drain excess liquid from the tomatoes if they release too much moisture.
- → Can I prepare this ahead of time?
You can prep the ingredients in advance, but assemble and bake just before serving for the best texture. The bread stays crispiest when freshly baked.
- → What other herbs work well with this dish?
Fresh oregano, thyme, or parsley make excellent alternatives to basil. You can also add a sprinkle of mint for a refreshing twist.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C for 5-7 minutes to restore crispness.
- → Can I make this vegan?
Replace feta with dairy-free cheese alternatives or marinated tofu. The tomatoes and herbs provide plenty of flavor even without traditional cheese.