Cream cheese and Feta. Need I say more? A couple of weeks ago I invited some friends over for Bloody Mary’s, Benefit Cosmetics goodie bags via Birchbox, and these tasty treats.
I was originally given this recipe by a friend, but I modified it a little bit! Late summer tomatoes were on the outs and baguettes were on sale! I love the creamy, slightly salty cheese base (thank you Lactaid) and the heirloom tomatoes! This came together quite easily with Neil’s help (he also made a mean Bloody Mary Mix). I think I could have eaten an entire platter.
Whipped Feta Bruschetta
Serves 5..or 1.
1 small package of feta (about 6oz)
1/3 package of cream cheese (let’s be honest, 2oz is not enough)
2/3 cup olive oil
2tbsp lemon juice (not that lemon bottle junk!)
Kosher salt and pepper to taste
3 cloves garlic, minced
2tbsp yellow onion
2tbsp balsamic vinegar
A few handfuls of cherry tomatoes
3tbsp julienned fresh basil leaves
20-25 baguette slices, toasted
Pulse the feta and cream cheese in a food processor or Vitamix until just combined. Add 1/3 cup of olive oil, lemon juice, 1/2tsp salt and 1/4tsp pepper and process until smooth.
Up to an hour before serving, combine the tomatoes, onion, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining olive oil, 1 tsp salt, and 1/2tsp pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in basil.
To assemble, spread generously with the cheese mixture. Using a slotted spoon, place tomatoes on top. Sprinkle with extra basil and devour.