Two-Tomato Bruschetta: Cherry and Heirloom Tomatoes

Super-easy Two Tomato Bruschetta: ripe Roma tomatoes combined with chopped sun-dried tomatoes, fresh basil and parsley, and crumbled feta, all piled onto toasted whole wheat baguette slices. This bright, savory appetizer is quick to assemble, perfect for summer tomatoes, and makes a flavorful starter or light snack.

Two Tomato Bruschetta

This version of classic bruschetta uses two types of tomatoes—fresh Roma slices and chopped dried (not oil-packed) sun-dried tomatoes—for layered tomato flavor and texture. The tangy shredded feta blends with chopped herbs for a salty, fresh topping. Toasted whole wheat baguette slices provide a nutty base, and a simple garlic‑olive oil brush keeps each bite moist and aromatic. The recipe is adapted from a classic preparation and scales easily for small gatherings.

More Tomato Recipes

• Summer Tomato Salad
• Angel Hair Pasta with Zucchini and Tomatoes
• Tomato Basil Soup
• Pesto Parmesan Baked Tomatoes
• Caprese Salad

Ingredients

• 1/3 cup shredded feta cheese
• 1/3 cup dried tomatoes (not oil-packed), chopped
• 2 tablespoons snipped fresh basil
• 2 tablespoons snipped fresh Italian (flat-leaf) parsley
• 2 tablespoons olive oil, divided
• 1 clove garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 10 slices whole wheat baguette (about 1/2 inch thick; ~0.5 oz each)
• 2 Roma tomatoes, thinly sliced

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, combine the shredded feta, chopped dried tomatoes, snipped basil, and parsley. Stir until evenly mixed and set aside. This creates a flavorful, slightly tangy topping that complements the fresh tomato slices.
3. In another small bowl, whisk together 1 tablespoon of the olive oil with the minced garlic and freshly ground black pepper. Brush this garlic oil evenly over both sides of the baguette slices to add flavor and help them toast evenly.
4. Arrange the bread slices in a single layer on a large baking sheet. Bake for about 5 minutes, or until the bread is lightly toasted and just beginning to brown. Remove the baking sheet from the oven.
5. Top each toasted slice with a thin slice of Roma tomato. Spoon a generous teaspoon or so of the feta–dried tomato–herb mixture on top of each tomato slice.
6. Serve immediately for a crisp bite, or return the topped slices to the oven under the broiler. Broil 3 to 4 inches from the heat for 1 to 2 minutes until the feta softens and warms (watch closely so they don’t burn).

Tips and Variations

• If you prefer a softer topping, briefly broil just until the feta begins to melt. For extra color and freshness, finish with a drizzle of the remaining olive oil and a few torn basil leaves.
• Substitute goat cheese or fresh mozzarella for feta if you want a milder or creamier texture—adjust salt as needed.
• Use grilled bread or a cast‑iron skillet to toast the baguette for more charred flavor.
• To make this recipe gluten-free, use your favorite gluten-free baguette or toasted slices of gluten-free bread.
• Prepare the feta mixture ahead of time and refrigerate for up to 24 hours; assemble and toast just before serving for the best texture.

Nutrition (per serving)

Storage

Leftovers are best stored separately: keep any unused feta mixture refrigerated in an airtight container for up to 2 days, and store toasted bread in a sealed bag at room temperature for 1 day. Assemble and briefly warm before serving to preserve texture.

Serving Suggestions

Serve this bruschetta as an appetizer with a light green salad, alongside grilled vegetables, or as part of a mezze-style spread. It pairs well with chilled white wine or a sparkling non-alcoholic beverage for a refreshing complement.

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