Whipped Feta Bruschetta Dip
Flavorful bruschetta dip with a creamy, savory whipped feta base and a drizzle of sweet balsamic glaze. Serve this easy feta bruschetta dip with homemade garlic crostini for a crowd-pleasing appetizer or snack that uses up fresh summer tomatoes and basil!
Servings 6 servings
Calories 284cal
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
Serving: 2crostini with dip | Calories: 284cal | Carbohydrates: 33g | Protein: 9.8g | Fat: 12.9g | Saturated Fat: 4.3g | Fiber: 1.2g | Sugar: 10.4g