Irresistible Brushetta with Whipped Feta

This bruschetta is amazing! I love the whipped feta combination with cherry tomatoes and the added pine nuts makes it so pretty! It is a great appetizer or to add to a nice dinner.

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Irresistible Brushetta with Whipped Feta

Beautiful bruschetta with amazing flavors.

Course

Appetizer

Cuisine

Italian

Prep Time

30 minutes

Servings

servings

Ingredients

• 6 ounces feta crumbled
• 2 ounces cream cheese room temperature
• 2/3 cup olive oil divided
• 2 tbsp lemon juice freshly squeezed
• kosher salt and ground black pepper
• 2 shallots (2) minced
• 2 cloves garlic minced
• 2 tbsp red wine vinegar
• 2 pounds ripe heirloom or cherry tomatoes 1/2 inch diced
• 3 tbsp basil leaves julienned plus extra for serving
• 25 slices 1/2 inch think baguette slices cut diagonally and toasted
• 4 tbsp pine nuts toasted

Course Appetizer Cuisine Italian Prep Time 30 minutes Servings servings Ingredients 6 ounces feta crumbled 2 ounces cream cheese room temperature 2/3 cup olive oil divided 2 tbsp lemon juice freshly squeezed kosher salt and ground black pepper 2 shallots (2) minced 2 cloves garlic minced 2 tbsp red wine vinegar 2 pounds ripe heirloom or cherry tomatoes 1/2 inch diced 3 tbsp basil leaves julienned plus extra for serving 25 slices 1/2 inch think baguette slices cut diagonally and toasted 4 tbsp pine nuts toasted

Instructions

Whipped Feta

1. Place feta and cream cheese in a bowl of food processor and pulse until cheeses are mixed. Add 1/3 cup olive oil, lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Process until smooth.

Tomato Prep

1. Up to an hour before you are serving, combine the shallots, garlic and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 tsp salt and 1/2 tsp pepper. Add the tomatoes, stir gently, set aside for 10 minutes. Stir in basil and taste for seasonings.

Assembly

1. Spread each slice of toasted bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pin nuts. Sprinkle with the extra basil and serve.

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