Carrie's Bruschetta Appetizer

Carrie's Bruschetta Appetizer


"This yummy bruschetta recipe is for anyone who likes feta cheese and tomatoes, and is great for dinner parties. Assemble while the ingredients are still warm so the mozzarella will melt slightly."

Ingredients 25 m {{adjustedServings}} servings 339 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 802 mg
  • 32%

Based on a 2,000 calorie diet

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  1. Heat the olive oil in a medium saucepan over medium heat. Mix in tomatoes, fresh basil leaves and garlic. Cook and stir until heated and slightly tender, about 5 minutes.
  2. In a small bowl, blend cream cheese with herb and garlic feta.
  3. In a toaster or an oven heated to 350 degrees F (175 degrees C), lightly toast the sourdough bread slices.
  4. Spread toasted bread slices with the cream cheese blend. Top with tomato mixture. Sprinkle with desired amount of mozzarella cheese.
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Reviews 61

  1. 85 Ratings


This was a great hit at my last cocktail party. However, Cosco's has the tomato, garlic and herb already combined in a jar. I did put the appetizer back in the oven for a few minutes just to let the mozzarella melt.


This was delicious! In the interest of saving time, I did short-cut a few things. I used a can of petite diced tomatoes instead of the 4 fresh tomatoes. I also didn't heat them in the olive oil with the basil and garlic. Instead, let them marinate overnight with the olive oil (only 1 tablespoon), basil, garlic, and I added a splash of balsamic vinegar and some minced kalamata olives. Spread the feta/cream cheese mixture on the bread, then put it in the oven on the broiler setting for about 2 minutes. Add the tomato mixture with a sprinkle of mozzarella on top, then put back under the broiler for another 2-4 minutes (depending on how crisp you want the bread). This melted the cheeses perfectly! It was honestly like having an authentic mini italian pizza. We're thinking of trying pepperoni with it next time.


The recipe is great but I used a loaf of Italian bread instead and sliced it length wise and put the cheese on then baked it in the oven until the cheese was melted.