Make this quick and easy 20-minute greek bruschetta the next time you need a fresh, flavorful appetizer! It's loaded with juicy tomatoes, cucumber, and zippy red onion on a slather of whipped feta and crunchy crostini.
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!
Notes
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.