SUPER EASY Greek Bruschetta with Whipped Feta

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Ricotta is less expensive and still creamy.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds tanginess.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain bread offers more fiber.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Green olives are often less expensive.

Slice the baguette on the bias to create more surface area for toppings.

Drizzle olive oil over the baguette slices for a light coating.

Sprinkle a pinch of salt on the baguette slices.

Toast the baguette slices in a 375°F oven for 12 to 14 minutes, flipping halfway through until golden brown and crispy.

Dice 1.5 cups of cucumber, preferably using an English cucumber.

Slice 1.5 cups of cherry or grape tomatoes with a serrated knife to avoid smushing them.

Dice a red onion, soaking it in water if you want to temper its bite.

Chop 2 tablespoons of fresh parsley, 1 tablespoon of fresh mint, and fresh basil.

Add dried oregano and red pepper flakes to the mixture.

Mince 2-3 garlic cloves using a garlic press, adding them to the mixture.

Add 2 tablespoons of olive oil and the juice of half a lemon to the veggie mixture, seasoning with salt to taste.

Mix the veggie mixture and set aside.

In a food processor, add 8 oz of feta cheese, breaking it apart for easier blending.

Add lemon zest to the feta in the food processor.

Add Greek yogurt and 2 cloves of garlic to the food processor.

Blend until smooth, adding 1 tablespoon of milk to thin it out if necessary.

Assemble by placing a dollop of whipped feta on each crostini, spreading it if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens