Whipped Feta Bruschetta is the perfect addition to your happy hour appetizer platter! A creamy, whipped feta base with a delicious fresh tomato bruschetta topping!
What Is Bruschetta?
Most Bruschetta, like this Whipped Feta Bruschetta, is an antipasto recipe from Italy that consists of some sort of toasted or grilled bread topped with chopped tomatoes, garlic and salt. Bruschetta recipes can vary greatly, as we’ve already talked about above, and literally all of them I have ever tried are super delicious.
What can be better than toasted or grilled bread and garlic with just about any topping. Definitely make sure you check out our cocktail recipes for a few that would go perfectly with this bruschetta recipe. An Aperol Spritz tops our list, as well as this festive Cranberry Whiskey Sparkler!
How Do You Make Whipped Feta?
We made this Whipped Feta Bruschetta originally about 7 years ago. Just a bit ahead of the whipped feta craze that’s going on these days…we know when something is good.
All you need to do to make whipped feta is to add crumbled feta cheese, softened cream cheese and parmesan cheese to the bowl of a food processor. Next, add fresh lemon juice and salt and pepper to the bowl.
With the food processor running, drizzle in 1/4 cup of olive oil until you get a creamy, smooth consistency. Taste for seasonings and set the whipped feta aside for now. I’m telling you, this whipped feta is so crazy delicious all on its own. Use it as a spread for crackers and even on sandwiches!
Now let’s move on to the fresh, tangy tomato topping!
How To Make A Tomato Topping For Bruschetta
There are many different ways to make a fresh tomato topping for bruschetta recipes like this Whipped Feta Bruschetta, but this is one of our favorites. We like using small grape or cherry tomatoes that tend to be firmer than a larger tomato for this appetizer recipe.
Cut the tomatoes into halves or fourths, depending on how big the tomato is, and get them into a bowl with a finely diced shallot and finely diced garlic. You can also use a garlic press if you want the garlic to be very fine, depending on your mincing skills!
Pour in balsamic vinegar and champagne vinegar, along with 1/4 teaspoon of kosher salt and fresh black pepper to taste. Chiffonade about 2 tablespoons of fresh basil and stir that into the tomato topping.
Do chill this tomato topping for at least 1 hour before serving to blend the flavors together. The tomato topping can be made several hours in advance, as well.
Can You Make This Bruschetta Recipe Ahead Of Time?
You definitely can and you have a couple of choices. Make the tomatoes and the whipped feta, cover and store them both in the refrigerator. When you’re ready to serve you can quickly toast the crostini and then either assemble the bruschetta or serve with the toppings on the side so your friends can make their own.
If you’re really short on time, you can also toast the bread in advance, too, but we like doing it right before serving so you get that warm and cold contrast when you take a bite!
We like to assemble a few bruschetta with the whipped feta and tomato topping and then put the whipped feta and fresh tomato topping in a bowl on the side. That way the toasts will stay crisp instead of getting soggy as the toppings sit on the toast.
Looking For More Easy Appetizer Recipes?Print
Whipped Feta Bruschetta is a delicious, bite sized appetizer! A creamy, whipped feta and parmesan cheese base topped with a fresh, tangy tomato topping!
- 1 French baguette (A thinner loaf, not the thicker Italian bread)
- Olive oil, salt and pepper for seasoning the sliced bread before toasting
For The Fresh Tomato Topping:
- 1 pound grape or cherry tomatoes
- 2 teaspoons minced garlic
- 2 tablespoons minced shallots
- 1 tablespoon champagne vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh basil leaves, sliced into ribbons (chiffonade)
- 1/4 teaspoon kosher salt
- Fresh black pepper to taste
For The Whipped Feta:
- 6 ounces feta cheese
- 2 ounces cream cheese, softened
- 1/4 cup grated parmesan cheese
- 2 teaspoons lemon juice
- 1/4 cup olive oil
- Fresh black pepper to taste
- Heat the oven to 400 degrees.
- Make the tomato topping by cutting the tomatoes into bite sized pieces and adding to a bowl. Add the garlic, shallots, balsamic and champagne vinegars, fresh basil, salt and pepper. Stir together and then place in the refrigerator for at least a half an hour to chill.
- Slice the baguettes into 1/2″ thick slices and place on a baking sheet. Brush with olive oil and then season with salt and pepper. Place in the oven for 3-4 minutes. Turn and bake another 3-4 minutes on the other side until toasted and lightly brown. Remove the crostini from the oven and set aside.
- Make the whipped feta by adding the feta, parmesan cheese and cream cheese in a food processor. Pulse a few times, then add the lemon juice and olive oil and fresh pepper to taste. Since the feta and parmesan cheese are both salty, we don’t usually add salt to the whipped feta topping, but you can season to taste.
- To Assemble: Take a toasted baguette and top with a good layer of the whipped feta. Add a mound of the fresh tomato topping to the crostini and place on a platter. Repeat with all the toasts, or assemble a few and then let your guests make the rest on their own so the toasts stay crisp.
See the tips in the post for making this Whipped Feta Bruschetta ahead of time, and our recommendations for serving this bruschetta.
- Serving Size: 8
- Category: Appetizers
- Method: Oven
- Cuisine: American
Keywords: mantitlement, bruschetta recipe, whipped feta recipe, tomato bruschetta, party food, game day food