I have the perfect thing for your garden tomatoes! Or, if you don’t have garden tomatoes, the really expensive tomatoes from the store that are sweet and juicy and actually taste like a tomato…. This is important. Because flavorless, mealy tomatoes just will not cut it for this recipe. 
See that creamy spread below? It’s feta cheese. Yep. Otherwise it’s well-known as that crumbly, albeit delicious, cheese that rolls right off your salad, that crumbles apart when you try to stab it with a fork, and won’t stay put on your bruschetta. It’s very frustrating.
This, however…this is whipped feta. Unlike it’s crumbly predecessor, it’s smooth, creamy, and spreadable. A more sophisticated feta with all the same great flavor. You could really do so much with this whipped feta – spread it on crackers, add your favorite herbs, make a greek chicken wrap, eat it straight from the spoon… the possibilities are endless.
But, today I decided to make something to use up those garden fresh tomatoes that are coming soon. I saw a recipe for a Simple Greek Feta Dip from my favorite blogger Mel the other day and decided to alter it a bit by whipping the feta and using it as a spread for the bruschetta. So good!
The whipped feta is soft and smooth with that perfect feta tanginess. It contrasts perfectly with the crunchy toasted bread, and the juicy sweet tomatoes. And the greatest thing is that the whipped feta acts like an anchor and holds all the other ingredients in place. No more losing half your toppings when you take a bite out of your bruschetta. It’s seriously genius. Not only that, but it looks so pretty, creating the perfect white canvas to show off your darling red (or yellow, or orange) tomatoes.
Whipped feta is super easy, and you can make it ahead of time and store it in the fridge. You can make all the other ingredients ahead of time too, and assemble the bruschetta in just a couple minutes right before serving.
These little appetizers are great for entertaining, but I also think they are just about a perfect afternoon snack at home. And a great way to use up some of those extra garden tomatoes!
- 8 ounces feta cheese, at room temperature
- 3 ounces whipped cream cheese, at room temperature
- 1½ cups chopped tomatoes
- 2 green onions, chopped
- 1 tbsp olive oil
- 2 tsp Greek seasoning
- 2-3 tsp balsamic vinegar
- salt and pepper, to taste
- Baguette slices, spread lightly with olive oil and toasted until golden
- Crumble the feta into large chunks and place in a food processor. Pulse a few times until feta is in small crumbs. Add the cream cheese. Puree for 4-5 minutes, scraping the sides down occasionally, until the feta is uniformly smooth and creamy.
- Combine the tomatoes, onions, olive oil, and Greek seasoning in a bowl. Drizzle in the balsamic vinegar 1 tsp at a time, to taste. Sprinkle with salt and pepper lightly, if desired.
- Spread each toasted baguette slice with about 1-2 tablespoons of whipped feta. Top with a spoonful of tomato mixture. Garnish with extra sliced green onions if desired.
I used grape tomatoes because I like their sweet flavor the best. However, any tomatoes that are garden fresh, or extra sweet should taste great in this recipe.
If your Greek seasoning blend has salt in it, you may not need to add extra salt to the tomatoes.
Recipe slightly adapted from How Sweet It Is and Mel’s Kitchen Cafe.
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