Description
This Whipped Feta Bruschetta Dip combines creamy whipped feta cheese with a vibrant, fresh tomato and basil topping served alongside crispy baguette crostini. Perfect for a flavorful appetizer or party snack, this recipe balances tangy, savory, and fresh flavors all in one delicious dip.
Ingredients
Scale
Bruschetta Topping
- 1 cup diced heirloom cherry or grape tomatoes
- 1 small garlic clove, finely minced
- 6 large basil leaves, julienned
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Crostini
- 1 demi French baguette, cut diagonally into ½ inch slices (about 10 slices)
- 1 tablespoon extra virgin olive oil
- 1 small clove garlic, peeled
Whipped Feta Dip
- 1 batch Creamy Whipped Feta Dip (prepared separately)
Garnishes
- Balsamic glaze for drizzling
- 6-10 small basil leaves
Instructions
- Make the bruschetta topping: In a medium bowl, combine the diced tomatoes, finely minced garlic, julienned basil leaves, olive oil, balsamic vinegar, salt, and freshly ground black pepper. Mix gently to blend the flavors and set aside to marinate.
- Prepare the crostini: Preheat your oven to 375°F (190°C). Brush each baguette slice with olive oil, then rub each slice with the peeled garlic clove to impart flavor. Arrange the slices on a baking sheet and bake until golden and crisp, about 8-10 minutes. Remove and let cool slightly.
- Whip the feta: Prepare a batch of creamy whipped feta dip by blending feta cheese until smooth and creamy (details for this preparation can be from a separate recipe). Ensure it’s smooth and spreadable.
- Assemble the dip: Spread the whipped feta dip evenly into a serving bowl. Spoon the bruschetta topping over the whipped feta. Drizzle the top with balsamic glaze, then garnish with additional small basil leaves for freshness and color.
- Serve: Serve the dip immediately with the prepared crostini on the side. Enjoy as a flavorful appetizer or snack.
Notes
- For the best flavor, use fresh, ripe heirloom tomatoes and fresh basil leaves.
- Adjust the amount of garlic according to your taste preferences.
- The crostini can be made ahead of time and stored in an airtight container to maintain crispiness.
- Use a high-quality balsamic glaze or make your own by reducing balsamic vinegar with a bit of sugar until syrupy.
- The whipped feta dip is best made fresh but can also be prepared a day ahead and refrigerated.
