This recipe is seriously the meaning of summer for me; Cool creamy basil feta dip, mixed with fresh garden heirloom tomatoes, fresh garden basil, and all the goodness of traditional bruschetta. I love making this when friends come over or when I just need a bit of deliciousness. It’s also just great for using up those extra tomatoes and basil before they go bad! Now, I know we are into September, but my garden is still going strong so it's nice making this even in fall!
It only takes a few minutes to whip this up too, which is great because who wants to spend hours in the kitchen during the summer- not me! The longest part of this recipe is going to be toasting your little breads, which really only takes a few minutes as well. You want to start off by making the Whipped Basil Feta Dip (click link or picture for recipe)– super easy, and it’s also good for any occasion.
I make this dip on the weekends for parties, when I have extra basil, or when I am just craving some tangy feta cheese! It lasts in the fridge for a long time (I think I have had it in my fridge for 3 weeks at the most and it was fine, would probably even last longer!), and you can randomly snack on it, or use it in other recipes. Sometimes I mix a little with my Tomato Basil One Pot Wonder Pasta and it adds a nice cheesy tang to it!
- ½ cup Whipped Basil Feta Dip
- 3 medium heirloom tomatoes regular plum tomatoes will work too!, chopped
- dash of salt and pepper
- ¼ cup packed fresh basil chopped
- 1 TBS extra virgin olive oil
- 2 teaspoon balsamic vinegar
- 1 TBS shredded parmesan cheese optional, but I like it
- 1 French bread baguette sliced into small slices
1. Preheat oven to 400 degrees F. Arrange your bread slices onto a baking sheet, and give a light spray of olive oil spray. Place into oven and toast breads for about 6-8 minutes, watching closely not to burn.
2. While cooking bread, toss tomatoes, basil, salt, pepper, oil, balsamic vinegar, and parmesan cheese in a medium bowl. Mix gently with a spatula or spoon, being careful not to smash up tomatoes. Set aside or in fridge.
3. Remove breads from oven. Top each slice of bread with a smear of whipped basil feta dip, and set bread on a tray lined up (see photo). Serve breads next to the bowl of bruschetta so people can top their own breads (this will prevent the breads from getting soggy)**
**You can also top the breads with the tomato mixture yourself, but I recommend only doing this if they will be eaten right away. Otherwise the oil/vinegar tends to drip onto the bread and make it soggy, and no one likes a soggy bread!
That’s all there is to it- told you it was easy!