Go Back
–+ servings
Greek-Inspired Bruschetta

Greek-Inspired Bruschetta with Whipped Feta

Print Recipe Pin Recipe
Total Time:20 minutes
Course: Appetizer
Cuisine: Greek
Keyword: Feta, Small Plates, Vegetarian
Servings: 9 pieces

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
Turn on Cook Mode

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
Tried this recipe?Mention @Ouzo_and_oliveoil or tag #ouzoandoliveoil!