Bruschetta! Brushetta? Broo-shetta? However you say it, this new dip is bound to be your new favorite appetizer to share with friends and family. We’re soaking up every last bit of summer these next couple of weeks before we do a deep dive into pumpkin season (omg), so get ready to use up the rest of your favorite summer produce.
Starting with the ultimate whipped feta bruschetta dip drizzled with sweet balsamic glaze and served with homemade garlic crostini. Fresh tomatoes and basil, a little olive oil, and balsamic vinegar, all mixed together and spooned over my go-to Whipped Feta Yogurt Dip for a salty, sweet, savory creamy dip that just SCREAMS summer.
Whip this up and serve it this Labor Day weekend to celebrate the rest of the season!
What is bruschetta?
I’ve had so much fun experimenting this summer with different takes on bruschetta. If you haven’t yet, try my Strawberry Balsamic Bruschetta that uses fresh strawberries instead of tomato! You can typically find bruschetta at Italian restaurants — grilled bread toasted with olive oil and topped with a mixture of tomatoes, garlic, olive oil, balsamic, and even meats and cheeses.
This bruschetta dip uses a fresh tomato mixture (what you’ll typically find with bruschetta), and we’re piling it onto a creamy base for a sweet and savory dip everyone will love.
Everything you’ll need to make this whipped feta bruschetta dip
You really can’t go wrong with fresh tomatoes and basil, and salty feta cheese. Here’s everything you’ll need to make this dip:
- For the bruschetta topping: you’ll mix together those diced heirloom cherry or grape tomatoes, garlic, basil, a little olive oil and balsamic vinegar, plus salt and pepper to bring out all of the flavors.
- For the crostini: we’re toasting up sliced of a French baguette with olive oil and a little garlic to get easy homemade crostini to use for dipping.
- For the feta base: the bruschetta is the perfect topping for my Whipped Feta Yogurt Dip! It’s blended together with plain yogurt, feta crumbles, olive oil, lemon juice and zest, garlic, salt and pepper. When I’m serving the feta dip on its own I like to add hot honey and toppings like sliced almonds, etc. but no need to add those in this recipe.
- For topping: don’t forget a drizzle of sweet balsamic glaze (learn how to make your own below) and extra basil leaves to top it all off.
Can I make it gluten-free or dairy-free?
- To make gluten-free: you can absolutely toast up slices of your favorite gluten-free bread or serve the dip with gluten-free crackers like these!
- To make dairy-free: I can’t recommend a dairy-free swap for the yogurt and feta in the whipped feta base of the recipe, but you can enjoy the topping as more traditional bruschetta without the feta base if you’d like a dairy-free option.
How to make balsamic glaze
Feel free to get premade balsamic glaze from your local grocery store, or make your own using JUST balsamic vinegar:
- Add 1 cup balsamic vinegar to a small pot and place over medium heat.
- Bring to a slight boil, then reduce heat to low and simmer, stirring every few minutes until it thickens, reduces in half, and coats the back of a spoon, about 20 minutes.
- Immediately drizzle over the feta bruschetta dip.
If the glaze thickens too much, simply reheat until it has thinned and can be easily drizzled. Store any leftover glaze in an airtight container in the fridge for up to 3 months. We like to use it on pizza, grilled chicken, caprese salads, fruit, and more.
Incredible feta bruschetta dip in 5 easy steps
- Make the topping. Start but mixing together all of the bruschetta ingredients in a medium bowl.
- Bake the crostini. Slice your baguette, then arrange the bread slices on a baking sheet, drizzle with olive oil, rub with a garlic clove, and bake them up until they’re golden brown.
- Whip up the feta dip. Add the feta dip ingredients to a food processor and process until smooth and well combined. Pour the dip into a shallow bowl and use the back of a spoon to smooth it out.
- Assemble the dip. Spoon the bruschetta on top of the feta dip (discard any leftover liquid), drizzle with balsamic glaze, and top with extra small basil leaves.
- Serve it up. Serve your toasted crostini with the dip and enjoy!
Make it ahead of time
You can make the whipped feta base a few days ahead of time and store it in an airtight container in the refrigerator until you’re ready to top with the bruschetta. I recommend making the bruschetta topping no more than 1 day ahead of time so that the tomatoes and basil don’t break down too much.
Storing tips
This whipped feta bruschetta dip is best enjoyed day of! If you know you or your guests won’t be eating all of it in one day, I recommend only adding the bruschetta topping to enough feta dip that you’re going to enjoy. The rest can be stored separately in airtight containers in the fridge.
More dip recipes you’ll love
- Garlic & Herb Whipped Cottage Cheese Dip
- Tony’s Ridiculously Easy Homemade Salsa
- Hot Honey & Basil Pepperoni Pizza Dip
- Fresh & Healthy 7-Layer Dip
- Avocado Strawberry Mango Salsa
Get all of my dip recipes here, and my appetizers here!
I hope you love this whipped feta bruschetta dip! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Whipped Feta Bruschetta Dip
Ingredients
- For the bruschetta topping:
- 1 cup diced heirloom cherry or grape tomatoes
- 1 small garlic clove, finely minced
- 6 large basil leaves, julienned
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- Freshly ground black pepper
- For the crostini:
- 1 demi French baguette, cut diagonally into 1/2 inch slices (you’ll get about 10 slices)
- 1 tablespoon extra virgin olive oil
- 1 small clove garlic, peeled
- For the whipped feta base:
- 1 batch Creamy Whipped Feta Dip
- For serving:
- Balsamic glaze for drizzling
- 6-10 small basil leaves
Instructions
- Preheat the oven to 400ºF.
- Make the bruschetta topping: In a medium size bowl, add the chopped tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper and mix it together with a spoon. Set aside while you prepare the rest of the dip.
- Arrange baguette slices on a baking sheet and brush the top of each slice with olive oil. Gently rub the garlic clove on one side of each piece. Bake for 6 to 8 minutes, or until lightly golden brown on the edges.
- While the crostini bake, make one batch of Creamy Whipped Feta Dip. Pour the dip into a shallow serving bowl and use the back of a spoon to gently spread the dip out. Use another spoon to serve the bruschetta on top of the feta dip; you can leave any excess bruschetta liquid in the bowl. Drizzle balsamic glaze over the dip and arrange the small basil leaves on top.
- Serve the crostini alongside the dip and enjoy immediately!
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
I made this two hours ahead of time and while it looked good at first after two hours in the fridge it turned to soup. I followed the recipe exactly except I used Kirkland Greek yogurt, sad to waste all of that food.
Hi! Thanks for your feedback. Did you add the bruschetta on top of the feta dip and store it for a couple of hours? I’d recommend topping the dip with the bruschetta right before serving to ensure that the tomatoes don’t break down too much before enjoying.
I used Greek yogurt and the feta yogurt base was still not thick so after sitting unrefrigerated at the party for a half hour or so, it became a pretty liquidy messy dip. Neither bruschetta or hot honey dip were thick enough for the crostini and crackers I brought and messy to eat. The flavors were delicious. Perhaps using cream cheese and feta with maybe a little Greek yogurt would provide a stiffer base that would hold up to tomatoes. Also, I would use lemon juice or red wine vinegar because the balsamic makes tomatoes look dingy. Hope you can improve it.
I made this for a 4th of July BBQ and it was a hit. I made it twice, which wasn’t the plan. The first time I didn’t use the recommended non-fat, plain yogurt and ended up with the “dip” being salad dressing consistency. Back to the store to get more feta and the recommended yogurt and it was perfect. (Don’t overmix it.) My first attempt wasn’t a waste as it is great on salads/grilled veggies.
Perfect! I’m glad the first batch was still delicious for drizzling!