Greek Bruschetta
Ingredients
For the Bread:
- 1/2 ciabatta loaf, cut into 6-2” slices
- 3 T Kosterina Extra Virgin Olive Oil
- 1 tsp kosher salt
For the Whipped Feta:
- 8 ounces Greek feta, drained
- 2/3 cup full fat Greek yogurt, drained
- 3 T Kosterina Extra Virgin Olive Oil + more for drizzling
- 2 tsp honey
- 1 tsp fresh thyme + more for garnish
- 1 tsp dried oregano + more for garnish
- 1 tsp kosher salt
- 1 tsp fresh cracked black pepper
For the Tomato Topper:
- 1 lb multicolored cherry tomatoes, quartered
- 1 garlic clove, minced
- 1 small shallot, minced
- 1 tsp kosher salt
- 1 tsp fresh cracked pepper
- 1 tsp Kosterina Extra Virgin Olive Oil + more for drizzling
- 1 tsp Kosterina Original Balsamic Vinegar + more for drizzling
Directions
For the Bread:
- Heat a large skillet on medium heat. Add oil and salt and swirl to combine.
- Place bread slices face down and allow to saute until golden brown, about 3 minutes per side.
- Set aside on a serving dish.
For the Whipped Feta:
- Combine all of the ingredients in a food processor and blitz for about 30 seconds, until smooth and set aside.
For the Tomato Topper:
- Place all the ingredients in a bowl and mix to combine.
For the Assemble:
- Spread 3T of whipped feta onto each bread slice.
- Spoon 2T tomato topping on top of each bread slice.
- Garnish with herbs and drizzle with Kosterina Extra Virgin Olive Oil and Kosterina Balsamic Vinegar and serve immediately. Enjoy!
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Original Balsamic Vinegar
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Original Extra Virgin Olive Oil (500ml)
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