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–+ servings
Roasted tomato and feta toast topped with slow-roasted tomatoes, red onion, and oregano

Roasted Tomato & Feta Toast with Honeyed Onions

This roasted tomato feta toast is simple, flavorful, and effortlessly elegant. Slow-roasted tomatoes and red onion become sweet and jammy in olive oil and honey, then spooned over creamy feta on crisp sourdough toast. Perfect for breakfast, lunch, or a light dinner.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 2 toasts
Course: Breakfast, lunch
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 slices sourdough bread
  • 3 oz feta cheese block feta in brine, crumbled
  • 1 large tomato sliced
  • ½ red onion thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • Fresh oregano leaves for garnish

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Arrange the sliced tomatoes and red onion in an alternating pattern in a small baking dish. Drizzle evenly with olive oil and honey, then season with dried oregano, salt, and black pepper.
  3. Roast for 50–60 minutes, until the tomatoes are soft, slightly caramelized, and the onions are tender. The olive oil should be infused with tomato juices and herbs.
  4. While the tomatoes are roasting, toast the sourdough slices until golden and crisp.
  5. Crumble and gently spread the feta over the warm toast slices.
  6. Spoon the roasted tomatoes and onions over the feta, making sure to drizzle some of the flavorful olive oil from the baking dish over each toast.
  7. Finish with fresh oregano leaves and serve immediately.

Notes

  • Use block feta stored in brine for the best flavor and texture - avoid pre-crumbled feta.
  • Sourdough works especially well, but any sturdy, crusty bread will hold the toppings nicely.
  • The roasted tomatoes and onions can be made ahead and stored in the refrigerator for up to 3 days. Rewarm gently before assembling the toast.

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