Feta Bruschetta

Feta Bruschetta


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Usually bruschetta is just veggies and bread, but we’ve created something with a little more sustenance. This recipe has a creamy feta spread that adds a velvety richness to turn this snack into a perfect side to a meal.

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Chicago, IL

Time needed

30 min preparation + 1-2 min cooking

Serving Size / Yield

12-14 servings


  • 1 loaf crusty French bread
  • 4 garlic cloves
  • 6 tomatoes, seeded
  • 20 basil leaves
  • ½ cup feta cheese, crumbled
  • 2 cups cream cheese
  • 1 ½ cups extra virgin olive oil, plus more for drizzling
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons lemon juice
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper

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First, set your oven to broil. In a food processor, mix together the feta and cream cheeses. Once they are well blended together, add in the olive oil, reserving about 1/3 cup for later. Also add in the lemon juice, and half of the salt and pepper. Process again and set aside.

Slice the bread and lay them out on a baking sheet lined with parchment paper. Brush both sides of the slices with the remaining olive oil. Broil for 1-2 minutes per side, carefully watching the slices so they don’t burn. Remove the toasted bread from the oven and cool.

While the bread is cooling, chop the tomatoes, basil, and garlic into very small pieces. Place them into a bowl and toss with 2 tablespoons olive oil, the balsamic vinegar, remaining salt and pepper. Once the bread has cooled, spread the cheese mixture on top of each slice and top with the bruschetta. Serve immediately.

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