whipped feta bruschetta

Course: Appetizer, snacks-appetizers
Cuisine: Greek
Prep Time: 15 minutes
Rest time: 1 hour
Total Time: 15 minutes
Servings: 8
Calories: 252kcal
Author: Becky Hardin - The Cookie Rookie
Qn elegant and beautiful appetizer for any event! Delicious
Print Recipe


  • 6 ounces feta crumbled (I used tomato basil feta)
  • 2 ounces low fat cream cheese at room temperature
  • 2/3 cup good olive oil divided
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 salt
  • 2 teaspoons minced garlic I used minced garlic from a jar, but if you have cloves, this would be about 2 cloves
  • 2 tablespoons red wine vinegar
  • 2 pounds cherry tomatoes 1/2-inch-diced
  • 1/2 cup chopped fresh basil
  • shredded parmesan for garnish optional


For the whipped feta:

  • place the feta and cream cheese in the bowl of a food processor with the steel blade. Pulse on low until the cheeses are mixed.
  • Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and mix until smooth and creamy.

For the topping:

  • up to an hour before serving, combine the garlic and vinegar in a medium bowl and set aside.
  • Mix in 1/3 cup olive oil and the rest of the salt.
  • Add the tomatoes, stir gently, and set aside for a couple minutes to marinate.
  • Stir in the basil and salt and better to taste before serving.

To assemble:

  • spread each slice of bread with a generous amount of whipped feta. Place the tomatoes on top. Put the crostini on plates and sprinkle with extra basil and the shredded parmesan if desired.
  • enjoy!


Calories: 252kcal | Carbohydrates: 6g | Protein: 4g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 356mg | Potassium: 282mg | Sugar: 4g | Vitamin A: 765IU | Vitamin C: 27.8mg | Calcium: 132mg | Iron: 1.1mg