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Bruschetta with roast tomatoes and feta



4 big tomatoes
2 cups of mixed sized cherry tomatoes
200 gr feta, in one piece
1 head of garlic
5 sprigs of thyme
2 tbsp sugar
Olive oil
Salt and pepper
1 ciabatta


Preheat the oven to 180 °C. Cut the big tomatoes in half horizontally and place them on a baking sheet. Cut half of the cherry tomatoes in half too, and place them on the baking sheet, together with the whole cherry tomatoes. Break up the feta in chunks and halve the head of garlic horizontally. Add to the tomatoes, the cut side of the garlic facing upwards. Sprinkle everything with a generous amount of olive oil. Scatter over the thyme sprigs and divide the sugar over the cut sides of the tomatoes. Season with salt and pepper and put in the preheated oven for 30-40 minutes, until the tomatoes are starting to catch some color.

With the tomatoes in the oven, cut the ciabatta into 1 cm thick slices. Brush them with a bit of olive oil on both sides, and grill them in a griddle pan until they have marks on both sides and are crisp on the edges.

Take the tray out of the oven when the tomatoes are done. Break up the feta and cut the big tomatoes rougly into smaller chunks. Squeeze the garlic out of the bulb and rub the bruschetta with it. Top with tomatoes and feta and serve.


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