Semolina Bruschetta with Roasted Tomatoes and Feta

Semolina Bruschetta with Roasted Tomatoes and Feta

  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 22 mins 
  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 22 mins 

Semolina Bruschetta with Roasted Tomatoes and Feta

  • Prep : 20 mins
  • Cooking : 22 mins
  • Serves : 12

Ingredients

Serves 12
  • 1 Panera Bread Sesame Semolina Loaf, cut into ¼- to ½-inch-thick slices
  • 1 can (28 ounces) peeled San Marzano tomatoes
  • ¼ cup extra virgin olive oil
  • ¼ cup finely crumbled feta
  • ¼ cup chopped fresh oregano or basil
  • 2 cloves garlic, minced
  • ⅛ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon toasted sesame seeds (optional)
  • 1 Panera Bread Sesame Semolina Loaf, cut into ¼- to ½-inch-thick slices
  • 1 can (28 ounces) peeled San Marzano tomatoes
  • ¼ cup extra virgin olive oil
  • ¼ cup finely crumbled feta
  • ¼ cup chopped fresh oregano or basil
  • 2 cloves garlic, minced
  • ⅛ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon toasted sesame seeds (optional)

Directions

Step 1.

Cut the bread slices in half lengthwise to make half-moons.

Step 2.

Heat the oven to 400ºF.

Step 3.

Drain the tomatoes and reserve the liquid for another use. Slice the tomatoes in half lengthwise and place them in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and roast until lightly browned, about 20 minutes. Using a metal spatula, chop the tomatoes on the baking sheet (or remove them to a cutting board to chop). Use the spatula to scrape up the browned bits from the baking sheet and add them to the tomatoes. Transfer the tomatoes to a medium bowl and stir in the feta, oregano, garlic, salt, pepper, and 1 tablespoon of the remaining oil.

Step 4.

Brush one side of the bread with the remaining 1 tablespoon of oil. Toast the slices in the oven until very lightly browned, 2 minutes.

Step 5.

Spoon the tomato mixture evenly over the toast and sprinkle with the sesame seeds (if using). Serve immediately.

Tip: Make the filling ahead and keep it refrigerated for up to two days. Let it stand at room temperature while you toast the bread.

Nutrition (Per Serving)

  • 171 calCalories
  • 4 gProtein
  • 25 gCarbohydrates
  • 6 mgFat
  • 3 mgCholesterol
  • 445 mgSodium
  • 1 gDietary Fiber