20-Minute Greek Bruschetta with Whipped Feta
User Reviews
5
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Prep Time
8 mins
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Cook Time
12 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
219 kcal
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Course
Appetizer
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Cuisine
Mediterranean
20-Minute Greek Bruschetta with Whipped Feta
Description
This Greek Bruschetta starts with thinly sliced baguette pieces drizzled with olive oil and toasted until golden and crisp. The whipped feta spread is prepared by blending block feta, Greek yogurt, minced garlic, lemon zest, and optionally thinned with milk for a smoother texture. The topping is made from diced English cucumber, cherry or grape tomatoes, finely diced red onion, minced garlic, and a mix of chopped fresh parsley, mint, and basil, seasoned with dried oregano, olive oil, lemon juice, salt, pepper, and optional red pepper flakes.
Each toasted crostini is spread with a tablespoon of the whipped feta and generously topped with the vegetable-herb mixture, sometimes garnished with crumbled feta. The resulting dish balances creamy richness from the feta spread, refreshing crunch from the vegetables, and bright herbal notes, making it suitable as an appetizer or light snack.
Extra whipped feta can be served as a dip accompanied by the vegetable topping and crostini or grilled baguette slices. Cheese labeled vegetarian can be used to suit dietary preferences. Preparation is quick, allowing the dish to be assembled within 20 minutes, ideal for casual gatherings or starters.
Ingredients
Crostini
- 1 baguette sliced
- olive oil drizzle
Whipped Feta
- 8 oz. feta cheese block
- 5.3 .3 oz Greek yogurt 1 container
- 1-2 garlic cloves
- 1 teaspoon lemon zest
- 1 tablespoon milk as needed, whole
Bruschetta Topping
- 1 ½ cups English cucumber small diced
- 1 ½ cups tomatoes diced, cherry or grape
- ½ cup red onion finely diced
- 2-3 garlic minced, cloves
- 2 tablespoons parsley finely chopped, fresh
- 1 tablespoon mint finely chopped, fresh
- 1 tablespoon basil chopped, fresh
- ½ teaspoon oregano dried
- 2 tablespoons olive oil
- ½ lemon juiced
- salt to taste
- black pepper to taste
- red pepper flakes optional, to taste
- feta cheese optional, for garnish, crumbled
Instructions
- Crostini: Preheat oven to 375F. Place the baguette slices on a baking sheet and drizzle with olive oil (don’t drench them, dry areas are ok). Sprinkle with salt and pepper, as desired. Flip slices over and repeat the drizzling process. I like to swirl the slices around on the pan to soak up the extra oil that is on the pan from the drizzling process and to spread the oil evenly on the slices. Bake for 12-14 minutes, flipping halfway through, until golden brown and crisp.
- Whipped Feta: In a food processor, add the block of feta (broken up into pieces so it will fit), greek yogurt, garlic, and lemon zest. Puree until smooth, scraping the sides as needed. If you'd like it thinner, add in the milk and puree again to combine.
- In a medium bowl, stir together the cucumber, tomato, onion, garlic, herbs, olive oil, and lemon juice, until combined, adding salt and pepper to taste.
- Spread approximately 1 tablespoon (more or less to taste) whipped feta across each crostini, then top with the veggie mixture and garnish with crumbled feta. Enjoy!
Notes
- The whipped feta can be served as a dip topped with the vegetable mixture for a different presentation.
- Use vegetarian-labeled feta cheese if catering to dietary restrictions.
- Adjust milk amount in whipped feta to reach desired consistency.
- Grilled or toasted baguette slices are ideal for holding the toppings and provide a crisp base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 527mg | 22% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 216mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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