Bruschetta with Whipped Feta and Grilled Crostini
Uh oh, it’s the last Tuesday in May so that means it’s the last grilling recipe for our series! Whaaaa, but don’t worry, you know me I will always have another grilling recipe up my sleeve!
I made bruschetta for a fun appetizer on Memorial Day, but it wasn’t just any old plain bruschetta, oh no. I grilled a French baguette that was sliced on an angle and brushed with olive oil.
Spread a ridiculously delicious whipped feta spread on the crostini then topped that off with fresh marinated grape tomatoes. It’s such a fun twist on a classic, you’re going to love this one!
The vinaigrette on the tomato bruschetta on its own is amazing. You will love this to top any salad!
It is tart, sweet and has a nice kick from the fresh garlic added to it. This appetizer might look and sound complicated but it really can’t get much easier.
The recipe for the whipped feta is adapted from Ina Garten.
Bruschetta with Whipped Feta and Grilled CrostiniPrint
- 1 pint cherry tomatoes
- 10 basil leaves torn
- 1 Tbls olive oil
- 2 tsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp granulated sugar
- 1/4 tsp garlic minced
- 1 French baguette cut on diagonal 1/2 inch slices
- 6 oz fresh feta
- 2 oz cream cheese room temp
- 1/3 Cup olive oil
- 2 tsp lemon juice fresh squeezed
- salt and pepper to taste
- more olive oil for grilling
- One garlic clove cut in half
- Slice tomatoes in half, place in a bowl. Tear basil leaves into small pieces or rough chop. Add basil to a bowl, add in vinegar, mustard, sugar, 1 Tbls of the olive oil, salt and pepper to taste. Whisk together and add to the tomatoes, toss to combine. Set aside in the fridge to marinade for at least 30 minutes and up to an hour.
- Crumble the feta and add to food processor with cream cheese. Pulse to combine. Add in the 1/3 Cup olive oil, lemon juice, salt and pepper to taste. Mix until creamy. Set aside in fridge until ready to assemble crostini.
- Slice baguette in 1/2 inch sliced on diagonal. Brush both sides lightly with olive oil.
- Let grill get extremely hot. Quickly, add bread oil side down on the grates. After about 30 seconds turn over and toast the other side. You just want light grill marks and the bread to get toasted to your desired color. You might have to work in batches so the bread doesn't burn.
- As soon as the bread comes off the grill, rub garlic cut side down into the grooves of the bread.
- Now, assemble the bruschetta by topping the crostini with about 1 Tbls of the whipped feta and some of the tomato bruschetta.
- Serve already assembled or lay each condiment out and let guests assemble their selves. Enjoy!
Step by Step Directions
YUMMM! This is SO good, definitely a show stopping appetizer. I think my favorite element is the whipped feta, it’s amazing. I bet it would even be a great burger topper! Here is a fun graphic I put together for the assembly process:
So, what do you think? Would you serve this at your next party?
Don’t forget to check out Parrish’s last recipe in the grilling series for Grilled Pineapple & Caramel Sundae:
Past grilling series recipes: