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    Home » Appetizers

    Tomato Bruschetta with Whipped Feta Pesto

    Published: Jul 10, 2019 · Modified: Nov 23, 2019 by Melissa · This post contains links that pay me a small commission at no extra cost to you.

    Jump to Recipe Print Recipe
    Roasted tomatoes in a cast iron skillet with bruschetta on the side.
    This post contains links that pay me a small commission at no extra cost to you.

    This is such an easy tomato bruschetta recipe! Which is perfect for an easy, weeknight summer meal. I love roasting tomatoes in the oven. Rarely have I found a tomato that doesn’t taste even better roasted, even middle-of-winter grocery store tomatoes. The problem is that this summer, who wants to turn on the oven more than they have to? So with a little help from my cast iron skillet, I turned my gas grill into a tomato flavor machine.

    Roasted tomatoes in a cast iron skillet

    I wanted to pair the tomatoes with their natural friend, basil pesto. I wasn’t exactly feeling that just any old pesto would work here. To make the pesto feel a little extra special, I decided to marry a version of whipped feta along with the pesto. Whipped feta is one my absolute favorite small plates from Butcher and Bee in Charleston. Drizzled with honey, it’s creamy, salty, and sweet. Basically, it’s heaven on earth.

    Tomato bruschetta with a bite taken

    To accompany the tomato bruschetta, I threw together a quick salad and boom – the perfect summer meal. It’s basically a fancier version of pizza, but way more flavor, not to mention it’s on the table in less than 30 minutes!

    Tomato bruschetta with pesto and basil on a plate
    Tomatoes on bread slices with whipped feta and a cast iron pan with cooked tomatoes on the side.

    Tomato Bruschetta with Whipped Feta Pesto

    Melissa
    Print Recipe Pin Recipe
    Cook Time 20 mins
    Course Appetizer
    Cuisine Italian
    Servings 25 slices (depending on thickness)

    Ingredients
      

    • 2 pints cherry or grape tomatoes
    • ⅓ cup + 1 tbsp. olive oil divided
    • salt/pepper to taste
    • ⅓ cup almonds or pine nuts, or preferred nuts
    • 2 cups fresh basil
    • ½ cup feta crumbled
    • 2 cloves garlic minced
    • 1 teaspoon lemon juice optional
    • 1 loaf french baguette
    • additional basil for garnish optional

    Instructions
     

    • Preheat grill burners over medium-high heat or to at least 450 degrees. Add the tomatoes to a cast iron skillet, drizzle with 1 tbsp. olive oil, and season with salt and pepper. Place cast iron in preheated grill. Cook tomatoes until blistered and they begin to pop, releasing their juices.
    • Add nuts to food processor and pulse until ground. Add basil, feta, minced garlic, lemon juice (if using) to food processor, and season with salt and pepper. Pulse until completely incorporated. Scrape down sides and drizzle in ⅓ cup of olive oil. Pulse until completely smooth.
    • Slice baguette and toast in toaster or on grill. Spread whipped feta pesto on bread, top with blistered tomatoes, and garnish with extra basil if using. Serve.
    CLICK TO DISPLAY NUTRITION INFO

    Nutrition

    Calories: 91kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 147mgPotassium: 118mgFiber: 1gSugar: 2gVitamin A: 299IUVitamin C: 9mgCalcium: 38mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    • Cast iron skillet
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    Photo of Melissa sitting on porch with coffee cup leaning forward with pumpkins and plants on the porch.

    Hi, and welcome! 👋🏻 I’m Melissa, a RD with a Food Science degree living in Charleston, SC. I love sharing all my favorite food and cocktail recipes right here.

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