Heirloom Tomato and Feta Toasts
Juicy heirloom tomatoes piled on grilled bread with salty feta and fresh herbs make the ultimate summer snack. These heirloom tomato toasts are simple, fresh, and absolutely worth making while tomatoes are at their peak!
This is one of my favorite recipes to make in the summer when the tomatoes are at their best and growing like crazy in my garden. I pile on all the herbs I can, but even just a little basil works beautifully.
These tomato toasts are sort of a play on bruschetta, but very non-traditional. Here we use feta instead of mozzarella because it's nice and salty and brings out the sweetness of the tomatoes.
I love grilling the bread because it adds the best smoky flavor and crunch, and I'll take any excuse I can to grill in the summer.
Rubbing raw garlic on hot toasted bread is a classic Italian move and adds the best garlic flavor that's not overpowering since the hot bread softens it a bit.
Want more fresh summer tomato recipes? Try my crispy pan con tomate, this vibrant Sicilian pesto with almonds and tomatoes, or a cozy tomato risotto with fennel and herbs.
Why This Recipe Works
- Meaty, juicy heirloom tomatoes are the star, properly seasoned to bring out the most flavor.
- Grilled bread adds smoky depth and crunch that contrasts beautifully with creamy, salty feta.
- Comes together in minutes and works as a snack, appetizer, light dinner or even breakfast.
- Adaptable for different kinds of seasonal tomatoes, soft cheeses, or herbs, and it's still delicious even without a grill.
Ingredient Notes
Heirloom Tomatoes - Use the ripest, most flavorful tomatoes you can find. Peak summer heirlooms bring unmatched sweetness, acidity, and texture. Look for deeply colored, fragrant tomatoes that feel heavy for their size.
Feta Cheese - Use a block of good-quality feta, preferably sheep's milk, rather than pre-crumbled. Its salty creaminess pairs beautifully with juicy tomatoes. Find alternatives in this guide to Italian cheeses.
Bread - Choose a sturdy rustic loaf with a good crust, like sourdough or ciabatta. It needs to hold up to grilling and juicy toppings without falling apart.
Olive Oil - Go with a high-quality extra virgin olive oil that tastes fresh and peppery. You'll be using a lot, so make it count.
Garlic - Raw garlic rubbed on hot bread releases just enough bite without overpowering the other ingredients.
Herbs - Use what you have. Basil is classic, but parsley, chives, dill, or oregano all add fresh, vibrant notes. Learn more in this guide to Italian herbs and spices.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Grill or grill pan
- Sharp chef's knife
- Cutting board
- Basting brush
- Tongs
- Serrated bread knife
Step by Step Instructions
- Preheat a grill to high heat. Brush the bread on both sides with a thin layer of olive oil. Place on the grill and cook until charred on both sides.
Pro Tip: No grill? Toast the bread in a cast iron pan or under the broiler for similar results.
- Remove the bread from the grill and immediately rub with the cut side of a garlic clove all over each slice.
- Place the tomatoes on top of the toast in an even layer, and season liberally with salt and freshly cracked black pepper. Top each toast with a slice of feta, shower with fresh herbs, and drizzle with lots of olive oil. Be generous.
- Serve immediately.
Tips for Success
- Use room temperature tomatoes. Chilled tomatoes have less flavor.
- Always season the tomatoes directly with salt and pepper to enhance their flavor.
- Be generous with the olive oil. It brings everything together and elevates the dish.
- Serve the toasts right after assembling to preserve their crunch and freshness.
- If your feta is extra salty, go a little lighter on seasoning the tomatoes.
Variations
- Swap feta with fresh mozzarella, burrata, gorgonzola dolce or homemade ricotta.
- Use cherry tomatoes if heirlooms aren't available, just slice in half.
- Add sliced avocado or a poached egg to turn it into breakfast.
- Sprinkle with crushed red pepper flakes or drizzle with balsamic glaze for extra zip.
Serving Suggestions
These toasts are super versatile, perfect as a snack, light lunch, or appetizer. Pair them with other mezze or tapas-style bites for a summery spread.
Serve alongside some smoky roasted red bell peppers, crispy panelle, or a bright, zippy tuna tartare. Add a small dish of citrus marinated olives for a little salty contrast.
Serve warm or at room temperature, but don't let them sit too long. These are best enjoyed fresh.
How to Store and Reheat
These are best made and eaten fresh. If you have leftovers, store the tomato and feta toppings separately from the bread.
Keep tomatoes and feta in an airtight container in the fridge for up to 2 days.
Toast the bread fresh and reassemble just before serving. Avoid refrigerating assembled toasts, as the bread will become soggy.
FAQ
Yes, but block feta has better texture and flavor. If using crumbles, try to choose one that's not too dry.
A crusty rustic loaf like sourdough or country bread is ideal. Avoid soft sandwich bread, which will get soggy quickly.
Definitely. Use a grill pan, broiler, or even a toaster to crisp up the bread.
Assemble just before serving and make sure the bread is well toasted. You can also layer the feta first, then tomatoes on top.
Yes. Swap feta for a plant-based alternative or leave it out entirely. The tomatoes and herbs carry the flavor beautifully.
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Heirloom Tomato Toasts with Feta and Herbs
Ingredients
- 4-6 slices crusty bread
- extra virgin olive oil as needed
- 1 clove garlic peeled and halved
- 2-3 heirloom tomatoes ripe, sliced
- salt and pepper to taste
- 4-6 slices feta cheese
- fresh herbs basil, chives and/or oregano, roughly torn
Instructions
- Preheat a grill to high heat. Brush the bread on both sides with a thin layer of olive oil. Place on the grill and cook until charred on both sides (bread may also be toasted instead).
- Remove the bread from the grill and immediately rub the cut side of the garlic all over each slice.
- Place the tomatoes on top of the toast in an even layer, and season liberally with salt and freshly cracked black pepper. Top each toast with a slice of feta, shower with fresh herbs and drizzle with lots of olive oil - be generous.
- Serve immediately.
Notes
- Use tomatoes at room temperature, chilled tomatoes have less flavor.
- Always season the tomatoes directly with salt and pepper to enhance their flavor.
- Be generous with the olive oil. It brings everything together and elevates the dish.
- Serve the toasts right after assembling to preserve their crunch and freshness.
- If your feta is extra salty, go a little lighter on seasoning the tomatoes.
- No grill? No problem. Toast the bread in a cast iron pan or under the broiler for similar results.
Nutrition
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YUM! I miss Jersey tomatoes... Ugh, I just miss all Jersey produce!