Whipped Feta Bruschetta


If you are looking to use up some of your summer tomatoes here is a great recipe that utilizes sun dried tomatoes in a relish.  My garden is too small yet to grow extra tomatoes for drying but it is my goal to someday grow some just for that purpose.

This is a “bruschetta” appetizer that was served recently at a family gathering.  For that occasion, it was served on water crackers but when I made up a batch at home for husbie and I, I used a baguette.

Plan ahead: The cheeses need to be brought to room temperature before whipping so set them out overnight or early in the day so they are ready when you are.  The recipe calls for 4oz of cream cheese which I um..forgot to add to my list when I went to the store.  Instead of making a second trip out, I just doubled the amount of goat cheese and it was still fabulous.  In fact, I prefer it to the original recipe.

The cheeses are whipped in a food processor and combined with mayonnaise and cream. The recipe calls for 1/4 cup of cream but more or less may be needed to achieve the desired consistency.  The mixture is then spread on a slice of bread and topped with the sun dried tomato relish.  The relish calls for fresh basil, but I added a little bit of rosemary in addition to shake things up a bit.  It was quite nice.  To save time I combined the tomatoes, garlic, and onions in the bowl of the food processor and chopped them up together; then added the lemon juice, zest, and EVOO.

To go all fancy like, you could make these up in the kitchen and serve them on a nice tray, or for a more casual setting:  set out  the components separately and allow your guests to assemble their own individual servings.

1. Bring cheese to room temp
2. Whip in food processor, add mayonnaise and cream
3. Add salt and pepper to taste
4. Chop tomatoes, garlic, and onion in food processor

Whipped Feta Bruschetta

8 oz of Feta cheese

4 oz of goat cheese

4 oz of cream cheese

1/4 cup of mayonnaise (preferably home made)

1/4 cup of cream

salt and pepper to taste

Bring the cheeses to room temperature.  In a food processor mix the cheese then add the mayonnaise, cream and salt and pepper to taste.

For the Sun Dried Tomato Relish:

1 c  of chopped sundried tomatoes

1/2 c of chopped red onion

1/2 t minced garlic

5-6 chopped basil leaves

2 T olive oil

the zest and juice of one lemon

Toss all of the above to combine. To serve, spread the cheese mixture on a whole grain cracker or slice of baguette and top with the tomato relish.

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Whipped Feta Bruschetta — 9 Comments

  1. I love this kind of recipe, the ingredients are simple and so is the prep, thanks!

    • Thank you! This was something I discovered recently but we’ve really enjoyed it and it is super easy to put together at the last minute.

  2. This sounds so delicious, I can’t wait to get ingredients and make this. Visiting from Foodie Friday. I don’t see GFC here so I am now following your blog via email. xo

  3. Your Whipped Feta Bruschetta looks delicious, we will really enjoy this combination of flavor. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen