Whipped Feta Bruschetta

• Vegetarian

• Produce

  • 2 tbsp Basil, leaves
  • 2 tsp Garlic
  • 2 lb Heirloom grape tomatoes
  • 2 tbsp Shallots

• Condiments

  • 1 tbsp Balsamic vinegar
  • 2 tsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Champagne vinegar
  • 1/3 cup Olive oil

• Bread & Baked Goods

  • 2 French baguettes

• Dairy

  • 2 oz Cream cheese
  • 6 oz Feta cheese
  • 2 tbsp Parmesan cheese

Found on mantitlement.com

Ingredients

• 2 lbs. heirloom grape tomatoes (any grape tomatoes will substitute fine)
• 6 oz. feta cheese
• 2 oz. cream cheese, room temperature
• 2 T. parmesan cheese
• 2 t. lemon juice
• ⅓ cup olive oil
• salt and pepper
• 2 T. minced shallots
• 2 t. minced garlic
• 1 T. champagne vinegar
• 1 T. balsamic vinegar
• 2 T. basil leaves, chopped
• 2 french baguettes, sliced and toasted

Directions

• Heat the oven to 400 degrees. Slice the baguettes into ½ thick slices and place on a baking sheet. Drizzle with olive oil, salt and pepper and place in the oven for 5 minutes. Turn and bake another 3-4 minutes until brown on the other side. Take out of the oven and let cool.
• Chop the tomatoes into bite sized pieces, then add the vinegars, garlic, shallots, salt and pepper to taste and basil leaves. Place in the refrigerator for a half an hour to chill.
• While the tomatoes are in the fridge, put the feta and the parmesan cheeses in a food processor. Pulse a few times, then add the lemon juice and olive oil, salt and pepper to taste.
• Take the toasted baguette and top with the whipped feta. Then top with a mound of the tomatoes. Repeat with all the toasts and serve on a platter.

Nutrition