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Bruschetta With Whipped Feta And Grilled Crostini
Food & Drink
The vinaigrette on the tomato bruchetta on it’s 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
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
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!
Serve already assembled or lay each condiment out and let guests assemble their selves.