Tomato Bruschetta with Whipped Feta
Bruschetta has been a favorite in our household for years; it’s our go-to appetizer, but I wanted something a little different. So I whipped the feta together with yogurt until it’s light and creamy. I then pan fried the ciabatta in a little oil and rubbed it with garlic, and topped it with the tomato bruschetta. I am so happy with how the pan fried ciabatta turned out! Choosing quality bread and the best ingredients you can find is really what this appetizer is all about. So simple and rustic, perfect for anytime.
Tomato Bruschetta
- 2 cups roma tomatoes, small dice (about 4-5)
- 3 garlic cloves, peeled and minced
- 1 tbsp. lemon juice
- 2 tbsp. olive oil
- salt and black pepper
- 1 tbsp. basil minced, plus more for garnish
Directions
In a small bowl combine the tomatoes, garlic, lemon juice, olive oil, salt, black pepper and basil. Mix together until combined, set aside while you make the whipped feta and ciabatta.
Whipped Feta
Ingredients
- 1 block (8 oz) feta
- 1/3 cup greek yogurt
- pinch of salt
Directions
In a food processor with a metal blade attachment, whip together the feta and yogurt until smooth and creamy. Season with a little salt to taste.
Fett’unta (Fried Ciabatta or soaked slice)
Ingredients
- 1/2 loaf ciabatta cut into thick slices about 1/2 inch
- 1/2 cup olive oil
- 1 garlic clove
- finishing salt, olive oil and black pepper
Directions
In a large skillet heat the olive oil over medium heat. Once it starts to shimmer, place the ciabatta slices in the pan and let cook for about 2-3 minutes until deep golden brown per side. Cook the slices in batches if needed. Once all are golden remove from heat and cut a garlic clove in half and rub both sides.
Top with the whipped feta and the tomato bruschetta. Finish with a little drizzle of olive oil, a sprinkle of finishing salt, crack of black pepper and a couple basil leaves. Enjoy!!
