Comida Kraft
Recipe Box

Bruschetta with Basil, Tomato and Feta

Bruschetta with Basil, Tomato and Feta is rated 4.652694610778443 out of 5 by 167.
Prep Time
25
min.
Total Time
25
min.
Servings

36 servings

Got tomatoes and basil? Make this Bruschetta betta with feta. Check it out to see if you agree!

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What You Need

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Make It

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  • 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.

Storage Know-How

Store ripe tomatoes, stem-sides down, at room temperature away from direct sunlight. For best results, use within a few days after purchase. Do not store whole uncut tomatoes in the refrigerator as this will result in loss of flavor.

Substitute

Prepare using your favorite variety of ATHENOS Crumbled Feta Cheese.

Servings

  • 36 servings

Healthy Living

  • Low fat
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1/2 Starch
  • 1/2 Fat

Nutrition Bonus

Enjoy a little taste of Italy with these flavorful low-fat appetizers. And since they're made with better-for-you ingredients, they can fit into a healthful eating plan.

Nutritional Information

Serving Size 36 servings
AMOUNT PER SERVING
Calories 60
Total fat 2g
Saturated fat 0.5g
Cholesterol 5mg
Sodium 115mg
Carbohydrate 8g
Dietary fiber 1g
Sugars 1g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this recipe for my weekly "appetizer and drinks" hour with my neighbor and fiance. I made this recipe for my weekly "appetizer and drinks" hour with my neighbor and fiance. They absolutely LOVED this recipe and ate every last piece. For three people, we each got about 5 or 6 brushettas a person. It was so good! My only complaint would be it is a little time consuming, and trying to flip over those tiny pieces of bread in the oven was not the easiest. Then when I put the topping on the bread, it kind of went all over the place, but I think I was just stressed out as my guests were in the other room waiting. All in all, a wonderful recipe. I would definitely make this again.
Date published: 2007-02-14
Rated 4 out of 5 by from I made this appetizer at the last minute when I found out we were having company for dinner. I made this appetizer at the last minute when I found out we were having company for dinner. I used everything except the olives. It was a big hit and gone before I knew it. I used a large loaf of soft french bread so each piece was pretty big and after having 2, I don't think anyone reached for a 3rd but raved about it long after dinner was over. I will be making it again this week for another party I am hosting.
Date published: 2006-07-10
Rated 5 out of 5 by from This is the first time I've used feta cheese in a bruschetta recipe - loved it! This is the first time I've used feta cheese in a bruschetta recipe - loved it! Just made a few variations - rubbed the bread with garlic cloves when they were still warm, and used a 14.5-ounce can of diced tomatoes with garlic instead of plum tomatoes. Fresh tomatoes during our Wisconsin winters are questionable for color and I'm used to my homegrown variety. Just make sure you drain them first.
Date published: 2014-02-02
Rated 5 out of 5 by from This is one of my and everyones favorite. This is one of my and everyones favorite. i am asked for this recipe everytime i bring it or serve it at a gathering. If you use grated fresh parmesean cheese instead of the feta cheese, it is also very good, If you like garlic try dicing some fresh garlic, and basil instead of the parsley for an added kick. Our restuant serves it that way and it is also very good.
Date published: 2005-07-28
Rated 5 out of 5 by from My family loves this recipe. My family loves this recipe. I substiute the oil with Extra Virgin Olive Oil. Roma tomatoes instead of Plum, the Roma are firmer. Italian Oregano instead of Parsley and I also add Shredded Asiago Cheese to the feta cheese. The blend of flavours are wonderful. You can also make individual pizza's with this mixture using Round Pita Bread . Bon Apettito!
Date published: 2007-05-09
Rated 5 out of 5 by from Great! Great! I received lots of compliments at the Christmas party we hosted. I wouldn't recommend making this too far ahead of time, though. I prepped as much as I could the day before, and the bruschetta got a little soggy, although still tasty. Next time, if I need to prep before hand, I'll remove the juice and the seeds to limit the mush.
Date published: 2008-12-14
Rated 5 out of 5 by from I made this recipe for a Father's Day appetizer and everyone ate so much of it they had no room left... I made this recipe for a Father's Day appetizer and everyone ate so much of it they had no room left for dinner! My guests and I agreed that this is the best bruschetta we've ever had, far better than any of the restaurant versions we've had. I used canola oil instead of olive oil to accomodate one of my guests and it was still terrific!
Date published: 2002-06-21
Rated 5 out of 5 by from This is a nice lite meal for hot summer nights. This is a nice lite meal for hot summer nights. I have done it on the grill. Brush the bread with a little olive oil and toast one side on the grill. Turn and put tomato mixture on toasted side and heat till other side is toasted. Try substituting chopped fresh basil for the parsley.
Date published: 2005-08-03
  • 2016-08-30T10:16CST
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