Greek-Inspired Bruschetta with Whipped Feta
This Greek-Inspired Bruschetta with Whipped Feta is a simple appetizer layered with bright, fresh flavors and just the right amount of richness. Crisp toasted bread is drizzled with olive oil and rubbed with garlic, then topped with creamy whipped feta and juicy marinated tomatoes finished with basil and balsamic glaze. It’s easy to assemble, looks beautiful on a platter, and works just as well for casual snacking as it does for entertaining. It’s one of those recipes that feels elevated without being complicated.
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Tips for Greek-Inspired Bruschetta with Whipped Feta
Bread substitutions
I usually use French bread because I like the size of the slices and the mild flavor. It toasts up nicely without getting too hard. That said, this recipe is very forgiving. Thick-cut sourdough, rustic Italian bread, or ciabatta all work well. Aim for a bread that has a sturdy crust and soft interior so it holds the toppings without becoming soggy.
Can i use balsamic vinegar instead of glaze?
You can. Balsamic vinegar will give you a brighter, tangier finish, while balsamic glaze adds a touch of sweetness and a thicker, syrup-like drizzle. I usually reach for the glaze because it clings to the tomatoes and bread a little better. If you prefer a sharper flavor (or only have balsamic vinegar on hand) it will still taste great.
About the tomatoes
I typically use Campari tomatoes because they’re consistent in quality and availability at my grocery store. If you prefer a different type of tomato (or better yet, if you have garden fresh tomatoes), adjust the amount based on how big your tomatoes are. Increase the quantity of tomatoes, if you use cherry or grape tomatoes. If you’re using larger tomatoes (like beefsteaks), you’ll need fewer.
Greek-Inspired Bruschetta with Whipped Feta
Ingredients
For the Tomatoes
- 6 Campari tomatoes
- ¼ cup extra virgin olive oil
- ¼ tsp sea salt
- ¼ tsp fresh ground pepper
- ½ tbsp balsamic glaze
For the Toasted Bread
- 9 slices French bread
- 3 cloves of garlic whole with stem cut off
- ¼ cup extra virgin olive oil
For the Whipped Feta
- 8 oz Feta
- 4 oz cream cheese softened
- 1 tbsp lemon juice
- ½ tsp dried oregano
Garnish
- 5 basil leaves
- balsamic glaze
- dried oregano
Instructions
Marinate the Tomatoes
- In a shallow dish, add the olive oil, sea salt, pepper, and balsamic glaze. Stir to combine.¼ cup extra virgin olive oil, ¼ tsp sea salt, ¼ tsp fresh ground pepper, ½ tbsp balsamic glaze
- Slice the tomatoes into ¼-inch thick slices and place in the dish with the marinade. Cover and allow to sit for 20-30 minutes, flipping after 10-15 minutes.6 Campari tomatoes
Toast the Bread
- Adjust the oven rack so it sits a few inches below the broiler. Then preheat the broiler.
- Spray, brush, or drizzle both sides of the bread slices with oil (You may not use all of the oil).9 slices French bread, ¼ cup extra virgin olive oil
- Place the slices of bread on a baking sheet and broil for 1-2 minutes until toasted golden brown. Turn the slices of bread over and toast the other side.
- Allow the bread to cool enough to handle. Lightly rub the garlic on one side of each piece of toasted bread.3 cloves of garlic
Make the Whipped Feta
- In a food processor fitted with a blade, blend the feta, cream cheese, oregano, and lemon juice until smooth.8 oz Feta, 4 oz cream cheese, 1 tbsp lemon juice, ½ tsp dried oregano
Put It All Together
- Spread 1-1½ tablespoons of whipped feta on each slice of toasted bread. Top with 1-2 marinated tomatoes.
- Slice the basil leaves into ribbons and dip them in the remaining marinade from the tomatoes.5 basil leaves
- Garnish the bruschetta with the basil ribbons, a sprinkle of oregano, and a drizzle of balsamic glaze.balsamic glaze, dried oregano
