Ingredients:

  • 8 ounces (225g) Feta cheese, crumbled
  • 4 ounces (115g) Cream cheese, softened
  • 2 tablespoons Olive oil
  • 1 tablespoon Lemon juice
  • 1/4 teaspoon Black pepper
  • 1 pint Cherry tomatoes, halved (about 500g)
  • 2 cloves Garlic, minced
  • 2 tablespoons Olive oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 Baguette, sliced into 1/2-inch thick rounds (about 1-inch diameter)
  • Olive oil, for brushing
  • Fresh basil leaves, for garnish
  • Balsamic glaze, for drizzling

Instructions:

  1. Whip the Feta: Combine feta, cream cheese, olive oil, lemon juice, and pepper in a food processor. Blend until smooth and creamy. Set aside.
  2. Blister the Tomatoes: Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant (about 30 seconds). Add cherry tomatoes, salt, and pepper. Cook, stirring occasionally, until tomatoes are softened and beginning to burst (about 8-10 minutes).
  3. Prepare the Baguette: Brush baguette slices with olive oil. Toast in a preheated oven at 375°F (190°C) for 5-7 minutes, or until lightly golden brown. (Alternatively, grill or pan-fry the slices).
  4. Assemble the Bruschetta: Spread a generous spoonful of whipped feta onto each toasted baguette slice.
  5. Top and Garnish: Spoon the blistered tomatoes over the whipped feta. Garnish with fresh basil leaves and drizzle with balsamic glaze.
  6. Serve: Serve immediately or slightly chilled.