Ingredients
2 cups cherry tomatoes
1 can (15 oz) chickpeas, drained and rinsed
1 cup feta cheese, crumbled
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1 baguette, sliced
1 tablespoon lemon juice
Fresh basil, chopped
Optional: red onion slices
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Mix chickpeas, olive oil, garlic, oregano, salt, and pepper in a bowl; roast for 20 minutes
In a pan, sauté cherry tomatoes with 1 tablespoon olive oil and 1/2 teaspoon salt until softened (8-10 minutes)
Blend feta with 1 tablespoon lemon juice, 1/2 teaspoon olive oil, and basil until whipped
Toast baguette slices under the broiler
Spread whipped feta on each slice
Top with chickpeas, cherry tomatoes, and fresh basil
Notes
For extra tang, let roasted tomatoes rest with olive oil
Use gluten-free bread if needed
Store leftovers in an airtight container for 1-2 days
Add olives or roasted red peppers for more Mediterranean flair
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Roasting and Toasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bruschetta slice
- Calories: 150
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg