Print

ead and Feta Board with Roasted Tomatoes Recipe

ead and Feta Board with Roasted Tomatoes Recipe
Print Recipe

★★★★★

4.9 from 28 reviews

This Rustic Mediterranean Toasted Bread and Feta Board with Roasted Tomatoes is a delightful and flavorful appetizer perfect for sharing. Featuring toasted rustic bread brushed with garlic and herbs, creamy crumbled feta, sweet roasted cherry tomatoes, crisp cucumber slices, mixed olives, roasted red peppers, and marinated artichoke hearts, all garnished with fresh parsley and basil. It’s a vibrant board full of contrasting textures and Mediterranean flavors, ideal for entertaining or a light meal.

Ingredients

Scale

For the Roasted Tomatoes

  • 1 1/2 cups cherry tomatoes
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste

For the Toasted Bread

  • 1 large rustic bread or baguette, sliced
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste

For the Board Assembly

  • 1 cup feta cheese, crumbled
  • 1/2 cup cucumber, sliced
  • 1/3 cup mixed olives (Kalamata & green)
  • 1/2 cup roasted red peppers, sliced
  • 1/4 cup marinated artichoke hearts
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped

Instructions

  1. Roast the tomatoes: Preheat your oven to 200°C (400°F). In a bowl, toss the cherry tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon dried oregano, salt, and black pepper. Spread them evenly on a baking sheet and roast for 15–18 minutes until they are soft and slightly blistered, releasing their sweet, concentrated flavor.
  2. Toast the bread: Arrange the bread slices on a separate baking sheet. In a small bowl, combine 3 tablespoons olive oil, minced garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, salt, and black pepper. Brush this aromatic mixture generously over the bread slices. Toast in the oven for 8–10 minutes until golden and crisp, but not burnt.
  3. Assemble the board: Lay the toasted bread slices on a large serving board. Scatter the crumbled feta cheese over and around the bread. Then artistically arrange the roasted tomatoes, sliced cucumber, mixed olives, roasted red peppers, and marinated artichoke hearts around the board to create a colorful, inviting spread.
  4. Garnish and serve: Finish by sprinkling chopped fresh parsley and basil over the entire board for a burst of fresh, herbal flavor and vibrant green color. Serve immediately while the bread is warm and crispy for the best taste and texture experience.

Notes

  • Use a rustic bread or baguette that can hold up well to toasting without becoming too hard or brittle.
  • Feel free to substitute or add other Mediterranean elements like sun-dried tomatoes or roasted eggplant slices.
  • This dish is best served immediately to enjoy the crispness of the toasted bread and freshness of the herbs.
  • For a vegan version, omit the feta and use a plant-based cheese alternative.
  • Leftover roasted tomatoes can be refrigerated and used as a topping for salads or pasta within 2 days.

Nutrition

Keywords: Mediterranean board, toasted bread, roasted tomatoes, feta cheese, appetizer, party platter, vegetarian snack, herb toast

Find it online: https://maicook.com/ead-and-feta-board-with-roasted-tomatoes-recipe/