Easy Feta Brushetta Recipes

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TOMATO BRUSCHETTA

This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.

Provided by Ali Slagle

Categories     easy, snack, dips and spreads, finger foods, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6



Tomato Bruschetta image

Steps:

  • Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
  • Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
  • Roll the basil leaves up and thinly slice crosswise.
  • When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

1 pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
8 large basil leaves
Grilled or toasted crusty bread, for serving

FETA FRITTATA

Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Marjorie Dodero, Seal Beach, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8



Feta Frittata image

Steps:

  • Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes., Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.

Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 345mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

1 green onion, thinly sliced
1 small garlic clove, minced
2 large eggs
1/2 cup egg substitute
4 tablespoons crumbled feta cheese, divided
1/3 cup chopped plum tomato
4 thin slices peeled avocado
2 tablespoons reduced-fat sour cream

EASY FETA BRUSHETTA

This is the quickest, easiest and most delicious brushetta ever! You can whip this up as fast as you can cut up a few tomatoes. This is a fantastic summer dish to take to potlucks. My childhood friend's mother used to make this for us. There never was a written down recipe until now. If you have extra time, you can make this a few days in advance too. It's always better on the second day. Not only is this great on a baguette, I love to put a little on my eggs or over chicken.

Provided by SaraMichelleNewsom

Categories     Sauces

Time 1h45m

Yield 12 4 ounce, 12 serving(s)

Number Of Ingredients 8



Easy Feta Brushetta image

Steps:

  • cut up feta cheese.
  • add olive oil.
  • mince garlic and add to cheese and oil.
  • finely chop basil and add to mixture.
  • stir mixture well.
  • dice tomatoes and add to mixture.
  • add salt and pepper to taste.
  • cover and refridgerate for 1 hour.
  • slice baguette on an angle and put on a cookie sheet.
  • spray with pam (I use butter flavored).
  • toast for 15min. in a 250 degree oven.
  • After the brushetta is chilled, put a dollop on a slice of baguette and enjoy.

Nutrition Facts : Calories 257.2, Fat 15, SaturatedFat 4.6, Cholesterol 17.8, Sodium 458.6, Carbohydrate 24.2, Fiber 2.2, Sugar 3.3, Protein 7

6 large tomatoes
8 ounces feta cheese
6 large fresh basil leaves
4 ounces olive oil
2 garlic cloves
salt and pepper
1 French baguette
Pam cooking spray

TOMATO-BASIL BRUSCHETTA WITH FETA

Turn a French baguette and a few other ingredients like plum tomatoes, black olives and red onions into Tomato-Basil Bruschetta with Feta. Our tomato basil bruschetta is "betta" with feta. Check it out!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 18 servings

Number Of Ingredients 8



Tomato-Basil Bruschetta with Feta image

Steps:

  • Heat broiler.
  • Broil bread slices 2 to 3 min. on each side or until lightly toasted on both sides. Brush evenly with 1 Tbsp. oil.
  • Combine remaining ingredients with remaining oil.
  • Spoon onto toast slices just before serving.

Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 4.4999 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

1 French bread baguette (16 oz.), cut into 36 slices
2 Tbsp. oil, divided
7 plum tomatoes, chopped (about 2-1/2 cups)
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2 cup finely chopped red onions
2 Tbsp. chopped basil
1 Tbsp. chopped black olives
1/4 tsp. pepper

FETA BRUSCHETTA

Recipe from Diabetes Cookbook for Dummies. This is such a tasty appetizer. My dear husband made it for me and it was "to die for"

Provided by TishT

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Feta Bruschetta image

Steps:

  • Preheat oven to 500 degrees F.
  • Brush bread with oil.
  • Rub soft side with garlic.
  • Arrange bread in one layer on a baking sheet coated with cooking spray.
  • Bake at 500F until bread is lightly toasted, about 3-5 minutes.
  • In a bowl, combine tomatoes, basil, and feta cheese.
  • Divide mixture and spoon onto each slice of toasted bread.
  • Sprinkle with salt and pepper and serve warm.

8 slices French bread, large
2 teaspoons extra virgin olive oil
2 cloves garlic, coarsely crushed
nonstick cooking spray
2 plum tomatoes, finely chopped
1/3 cup fresh basil, chopped
4 ounces feta cheese, crumbled
salt & freshly ground black pepper

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