Creamy Feta Tomato Appetizer (Print Version)
# Ingredients:
→ Bruschetta Topping
01 -
Heirloom cherry or grape tomatoes (1 cup, diced)
02 -
Garlic clove (1 small, finely minced)
03 -
Basil leaves (6 large, julienned)
04 -
Extra virgin olive oil (1 tablespoon)
05 -
Balsamic vinegar (1 tablespoon)
06 -
Salt (1/4 teaspoon)
07 -
Freshly ground black pepper
→ Crostini
08 -
Demi French baguette (1, cut diagonally into 1/2 inch slices)
09 -
Extra virgin olive oil (1 tablespoon)
10 -
Garlic clove (1 small, peeled)
→ Whipped Feta Base
11 -
Creamy Whipped Feta Dip (1 batch)
→ For Serving
12 -
Balsamic glaze
13 -
Small basil leaves (6-10)
# Instructions:
01 -
Preheat the oven to 400°F (200°C).
02 -
In a medium bowl, combine chopped tomatoes, minced garlic, julienned basil, olive oil, balsamic vinegar, salt, and pepper. Mix well and set aside.
03 -
Arrange baguette slices on a baking sheet. Brush each slice with olive oil and gently rub with the peeled garlic clove. Bake for 6-8 minutes until lightly golden brown on the edges.
04 -
While crostini are baking, prepare the Creamy Whipped Feta Dip. Pour the dip into a shallow serving bowl and spread gently with the back of a spoon.
05 -
Top the whipped feta with the bruschetta mixture, leaving any excess liquid in the original bowl. Drizzle with balsamic glaze and garnish with small basil leaves. Serve immediately with the prepared crostini.
# Notes:
01 -
Best served immediately after preparation to maintain the crispiness of the crostini
02 -
Can be prepared in advance by keeping bruschetta topping and crostini separate until serving time
03 -
Great for summer gatherings and parties