Why, hello there friend, and welcome back to the world of my favorite kind of vegetarian appetizer: crostini. These little apps are easy to make, customizable, and the perfect finger food (if I do say so myself) …and this Mediterranean version sure doesn’t disappoint.
You are going to love the fresh flavor, creamy, tangy whipped feta, and the fact that this crowd-pleasing appetizer is ready in under 20 minutes or so.
What is Greek Bruschetta?
Over on the more traditional tomato bruschetta recipe post, we dived into what bruschetta technically is.
To recap, bruschetta means a thick piece of bread that is grilled, then rubbed with garlic, and topped with olive oil and salt. That’s technically the bruschetta part. It is then topped with a variety of toppings from tomatoes, vegetables, meat, or cheeses.
In the United States, bruschetta has come to be known as the appetizer of pieces of bread topped with a tomato and basil mixture, not the bread itself, as it is in Italy. Wild, right?! It’s incredible how food morphs by region and time, yet it’s all so absolutely delicious.
This Greek-inspired version is a take on the more Americanized version of bruschetta, including a tomato mixture consisting of cucumbers, onion, and more.
3 Parts & The Ingredients You’ll Need
There are just a few simple ingredients to make this super flavorful appetizer recipe. Here they are, along with some substitutions as needed (it’s quite customizable!).
The Greek Bruschetta Mixture
The veggie mix on top consists of bright, flavorful diced vegetables tossed in a simple dressing to bring it all together:
- Tomatoes: cherry or grape tomatoes work well because they aren’t too juicy and they are easy to quarter, making them the perfect size. If you do have extra juicy tomatoes or are using another kind, I recommend straining them for a few minutes.
- Cucumber: an English cucumber works well because it has far fewer seeds than a regular cucumber, is less bitter, and has a thinner skin so it doesn’t need to be peeled. If you are using a regular cucumber, you may want to de-seed it before dicing.
- Red Onion or Shallot: red onion packs a tangy punch to the mixture. I also love using shallot for a little sweetness and when I don’t want quite as much oniony flavor – use whichever you prefer!
- Garlic: I recommend mincing or grating the garlic because the finer it is, the more incorporated it will be.
- Parsley, Mint, & Basil: ah, these fresh herbs bring their A-game of flavor! If you have access to all 3, definitely use the mixture. However, if you need to leave one out, just substitute with one of the others. I recommend only using fresh herbs for these.
- Dried Oregano: alright so this herb we’re using the dried version; it’s a must-have for this greek version of bruschetta!
- Lemon Juice & Olive Oil: these two pair together to round out the mixture, giving it a nice coating of flavor without being overpowering, allowing the freshness of the other ingredients to shine through.
Don’t forget to salt it, too, which also helps bring out the flavor. Keep in mind that if using the whipped feta or feta crumbles, it is inherently salty, so be sure to taste test along the way as all the components come together.
Mix it up! Add in chopped kalamata olives, a splash of red wine vinegar or balsamic vinegar, or even chopped banana peppers.
While I also love adding a few feta crumbles as a garnish to top off the bruschetta, the layer of whipped feta dip absolutely takes this to the next level!
If you haven’t had whipped feta before, it’s very similar to my whipped ricotta dip, texture-wise anyway. Both are smooth and creamy…but the feta delivers a tangy, and bright flavor, and it 1,000% pairs so well with fresh Greek veggies.
Simply combine a block of feta cheese, greek yogurt, garlic, and lemon in a food processor until smooth, adding some milk if needed to thin it out.
Crostini: the vehicle that makes this appetizer finger-food perfection. Toast up slices of baguette until golden and crispy.
You can also buy store-bought crostini if you’re hoping to make this recipe even faster (or would prefer to not turn on your oven in the summer heat).
How to Make Mediterranean Bruschetta
Ok, so we have the three parts: the veggies, the whipped feta, and the crostini.
I recommend starting the crostini in the oven first. That way, once it’s in, you won’t have to worry about it (unless you want to flip it halfway through), and then you can save time by prepping the other components while it bakes.
Then, go ahead and whip up the feta in the food processor, letting it blend until smooth and creamy.
Then, all that’s left to do is dice the veggies, toss them together with the herbs and lemon juice, taste test, and get ready to assemble.
To assemble the bruschetta, slather the whipped feta across the top of each crostini. Scoop the veggie mixture on top, allowing any excess moisture to drain off first, and then garnish with additional herbs or feta crumbles.
Turn it into a Dip!
If you either A) want a different variation with the same show-stopping flavors or B) don’t quite want to put the work in to assemble each crostini, you can take this and turn it into a super easy Greek feta dip!
Simply spread the whipped feta in a shallow bowl or on a plate. Then top it with the veggie mixture, and serve it with the crostini for dipping. You can also use grilled bread slices, crackers, or another dipping vehicle of choice.
Make-Ahead & Storage
I am in full support of make-ahead appetizers, but this is one that is best if made shortly before serving.
Generally, crostini can be made a day in advance, although depending on humidity and initial crispness level, they may become less crisp come day 2 and need to crisp back up in the oven or air fryer.
The veggie mixture is definitely best the day of, and I wouldn’t make it any more than 2-3 hours in advance. Be sure to drain off the extra liquid before serving.
The whipped feta can be made a day in advance if kept separate from the other components and stored in an airtight container in the fridge.
Store any veggie or whipped feta leftovers in separate airtight containers in the fridge for up to 2-3 days. Leftover crostini, untopped, can be stored in an airtight container at room temperature for 3-4 days. Any assembled crostini won’t keep well, so enjoy them the day of.
Get the Recipe Greek Bruschetta with Whipped Feta
- 1 ½ cups English cucumber, small diced
- 1 ½ cups cherry or grape tomatoes, diced
- ½ cup red onion, finely diced
- 2-3 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh basil, chopped
- ½ teaspoon dried oregano
- 2 tablespoons olive oil
- ½ lemon, juiced
- Salt and Pepper, to taste
- Red pepper flakes, optional, to taste
- Feta crumbles, optional, for garnish
- Crostini: Preheat oven to 375F. Place the baguette slices on a baking sheet and drizzle with olive oil (don’t drench them, dry areas are ok). Sprinkle with salt and pepper, as desired. Flip slices over and repeat the drizzling process. I like to swirl the slices around on the pan to soak up the extra oil that is on the pan from the drizzling process and to spread the oil evenly on the slices. Bake for 12-14 minutes, flipping halfway through, until golden brown and crisp.
- Whipped Feta: In a food processor, add the block of feta (broken up into pieces so it will fit), greek yogurt, garlic, and lemon zest. Puree until smooth, scraping the sides as needed. If you'd like it thinner, add in the milk and puree again to combine.
- In a medium bowl, stir together the cucumber, tomato, onion, garlic, herbs, olive oil, and lemon juice, until combined, adding salt and pepper to taste.
- Spread approximately 1 tablespoon (more or less to taste) whipped feta across each crostini, then top with the veggie mixture and garnish with crumbled feta. Enjoy!
- Make a Dip! Place the whipped feta in a shallow bowl, then top with the veggie mixture; serve with crostini or grilled baguette slices to dip.
- *Look for cheese specifically labeled vegetarian, if needed.