This ultra-creamy whipped feta bruschetta is a tangy, garlicky dream—perfectly fluffy feta spread on crispy toasted baguette. Skip the tomatoes for an extra-bright lemony version (as you did!), or add them for classic freshness. Even with a heavy hand on the lemon juice, it’s addictive and elegant. Great as an appetizer or snack!

Ingredients

For the Whipped Feta:

• 8 oz block feta cheese (sheep’s milk or sheep-cow blend for authentic flavor)
• 3 oz cream cheese, softened
• 2 tbsp Greek yogurt or heavy cream
• 1 small garlic clove, micro-grated or finely minced
• Zest of ½ lemon
• 1 tbsp fresh lemon juice (adjust to ½-¾ tbsp if you prefer less tang!)
• 2 tbsp extra-virgin olive oil (plus more for drizzling)
• Freshly ground black pepper (to taste; hold off on salt—feta is salty)
• Fresh herbs (thyme leaves or chopped basil)
• Optional: Red pepper flakes or Calabrian chilies for heat

For the Optional Bruschetta Topping:

• 1 cup cherry tomatoes, finely diced
• 1 tbsp balsamic glaze or aged balsamic vinegar
• 1 tbsp extra-virgin olive oil
• Fresh basil, thinly sliced (chiffonade)

For the Bread:

• 1 baguette, sliced into ½-inch pieces

Instructions

1. Whip the Feta: Break the feta into chunks and add to a food processor with the softened cream cheese, Greek yogurt (or heavy cream), grated garlic, lemon zest, and lemon juice. Blend until smooth and creamy. With the machine running, slowly drizzle in the 2 tbsp olive oil. Season with black pepper, fresh herbs, and optional chili. Taste and add salt only if needed. (Pro tip: If it’s too acidic, blend in a touch more cream cheese or yogurt.) 27 “LARGE”
2. Prepare the Topping (Optional): Toss the diced tomatoes with olive oil and balsamic. Let rest for 5-10 minutes. Stir in basil just before assembly.
3. Toast the Bread: Preheat oven to 400°F (200°C) or use a grill. Brush baguette slices with olive oil on both sides. Toast 8-10 minutes, flipping halfway, until golden and crisp.
4. Assemble: Spread a thick layer of whipped feta on each toast. Top with tomato mixture if using, more fresh herbs, and a generous drizzle of olive oil.

The whipped feta stores beautifully in the fridge for up to 5 days—use leftovers as a dip for veggies or crackers. That extra lemon kick sounds fabulous; it really amps up the freshness! 🧀🍋🥖