Greek Style Bruschetta
This Greek-style bruschetta is like a mini Mediterranean vacation on a plate. With creamy whipped herb feta, savoury black olive tapenade, sweet caramelized tomatoes, and crisp cucumber, every bite is a delicious balance of flavours and textures. Whether served on toasted crostini or refreshing cucumber rounds, it’s the kind of appetizer that’s as easy to make as it is impressive to serve. Your guests will rave about this elegant, yet simple dish!
Equipment
- Food Processor or Blender
Ingredients
For the Bites
- 1 large cucumber (thinly sliced into rounds or diced,)
- 1 cup whipped herb feta (see instructions below)
- ½ cup black olive tapenade (see instructions below)
- 1 cup grape tomatoes
- ½ tsp sugar
- ¼ tsp salt
- Fresh oregano leaves (optional, for garnish)
- 1 baguette or ciabatta (sliced and toasted into crostini)
Whipped Feta
- 1 cup feta cheese crumbled
- 2-3 tbsp olive oil adjust for consistency
- 1 clove garlic minced
- 1 tbsp fresh dill chopped
- 1 tbsp fresh parsley chopped
- 1-2 tsp lemon juice optional, for brightness
- Salt and freshly ground black pepper to taste
Olive Tapenade
- ½ cup Kalamata olives (pitted)
- 1 tbsp capers (drained)
- 2 anchovy fillets (oil-packed and drained – optional)
- 1 clove garlic
- 1 tsp Dijon mustard
- 1 tsp fresh juice from one lemon
- Extra-virgin olive oil (as needed)
- Salt and freshly ground black pepper (to taste)
Instructions
Whipped Feta
- In a food processor or blender, combine crumbled feta and 2 tablespoons olive oil. Blend until smooth and creamy.
- Add more olive oil, 1 teaspoon at a time, until the desired consistency is reached.
- Add minced garlic, dill, parsley, and lemon juice (if using) and blend until combined.
- Season with salt and pepper to taste, keeping in mind that feta is naturally salty. Set aside.
Olive Tapenade
- In a food processor, combine olives, capers, anchovies (if using), garlic, and mustard. Process until a finely chopped paste forms, scraping down the sides as needed.
- With the processor running, add lemon juice and drizzle in enough olive oil (about 2 tablespoons) to achieve a spreadable consistency.
- Season with salt and pepper to taste. Set aside.
The Bites
- Heat olive oil in a skillet over medium heat. Add grape tomatoes, sprinkle with sugar and salt, and cook until blistered and slightly caramelized, about 5 minutes. Set aside to cool.
- Slice the baguette or ciabatta thinly, brush with olive oil, and toast in a 375°F oven until golden, about 8-10 minutes.
- For cucumber rounds: Spread whipped feta on each slice, add a spoonful of tapenade, then top with a blistered tomato.
- For crostini: Spread whipped feta on the toasted bread, then add tapenade, top with blistered tomatoes, and sprinkle with diced cucumbers.
- Top with fresh oregano leaves or a sprinkle of dill if desired, and serve.
Notes
*Pay attention to the salt! keep in mind olives, feta & anchovies are naturally salty, you don’t want to end up over salting your bites!
- Adjusting Consistency: For the whipped feta, if you prefer a thicker spread, use less olive oil. For a smoother, creamier consistency, add more olive oil, one teaspoon at a time.
- Tapenade Variations: If you’re not a fan of anchovies, you can leave them out of the tapenade without affecting the flavor too much. You can also swap Kalamata olives with green olives for a different twist.
- Make-Ahead: Both the whipped feta and tapenade can be made ahead of time and stored in the fridge for up to 3 days. Just assemble the bites right before serving.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
