Feta Sun-Dried Tomatoes Bruschetta is a delicious, simple, and highly enjoyable appetizer or, like in my case, the whole dinner.
Is it already September? Yyyyyeeeeeyyyy (dancing). The good news is that we all have survived this incredibly hot summer. Although officially we have to enjoy 3 more summer weeks, that shouldn’t be a problem. Indeed, I like the time between September and the mid of October when the mornings and evenings are getting a little crisp while the afternoons still being nice and warm. Perfection, isn’t?
This kind of weather is almost as so delightful as this Feta Sun-Dried Tomatoes Bruschetta. Why almost? Because it’s hard to beat a good bruschetta or crostini. Moreover, it’s almost impossible to beat bruschetta with whipped feta, basil, pine nuts, and sun-dried tomatoes.
Maybe only this Goat Cheese Cherry Cardamom Crostini could beat it. But the cherry season is over, so this won’t happen until next year.
Or knowing your love for lavender, my friends, you will likely vote for this Blackberry Lavender Goat Cheese Crostini. I cannot judge you. But personally, even though I do fancy fruit crostini, there’s nothing better than a few (dozens) of savory bruschetta. Even lavender bruschetta isn’t as good as this Feta Sun-Dried Tomatoes Bruschetta.
Did you hear this? It really seems I am on my way to recovery from that lavender addiction I mentioned earlier. What’s going on, Ben?
But seriously, when it comes to the Mediterranean flavors going on a crispy baguette, how could you say no? That’s an absolutely irresistible meal you can enjoy all year round.
To make this Feta Sun-Dried Tomatoes Bruschetta, I incorporated some goat cheese to balance the saltiness of feta out. Also, adding a soft kind of cheese (such as cream cheese) introduces a better, smoother, and airy consistency.
Irresistibly delicious Feta Sun-Dried Tomatoes Bruschetta. No lavender is needed.
- 1/2 cup feta cheese, crumbled
- 1/4 cup soft goat cheese
- 7-9 slices of baguette
- 1/2 cup sun-dried tomatoes, drained and sliced
- 1 tablespoon pine nuts, toasted
- fresh basil
- Place the feta and goat cheese in the blender and process (pulse) until smooth, for about 2 minutes.
- In the meanwhile, place the baguette on a dry skillet (don't add any oil) and toast over medium heat, from both sides, as desired.
- Spread the whipped feta over the warm toasts and top with the tomatoes. Garnish with the basil and pine nuts.
- Serve immediately.