by Katerina (Katina) Mountanos July 19, 2021 0 Comments

We’ve put a tasty Greek spin on bruschetta to create the perfect nibble to pair with a crisp glass of wine on a summer afternoon. Ciabatta gets a quick sauté in Kosterina Extra Virgin Olive Oil and is topped with whipped feta and the traditional chopped tomato recipe (using those delicious local tomatoes we’re grabbing at the farmers’ market). You’ll want to make a double batch of the whipped feta because it’s pretty delish with pita chips and veggie crudites. You will be making this tasty app all summer!

Ingredients:

(Serves 3)

Pan Fried Bread

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

Tomato Topping

Directions:

For Bread:

  1. Heat a large skillet on medium heat. Add oil and salt and swirl to combine.
  2. Place bread slices face down and allow to saute until golden brown, about 3 minutes per side.
  3. Set aside on a serving dish.

For Whipped Feta:

  1. Combine all of the ingredients in a food processor and blitz for about 30 seconds, until smooth and set aside.

For Tomato Topper:

  1. Place all the ingredients in a bowl and mix to combine.

To Assemble:

  1. Spread 3T of whipped feta onto each bread slice.
  2. Spoon 2T tomato topping on top of each bread slice.
  3. Garnish with herbs and drizzle with Kosterina Extra Virgin Olive Oil and Kosterina Balsamic Vinegarand serve immediately. Enjoy!
Katerina (Katina) Mountanos
Katerina (Katina) Mountanos

Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.



Also in The Kosterina Kitchen

Potato Salad
Potato Salad

by Katerina (Katina) Mountanos July 07, 2021 0 Comments

A few high-quality ingredients come together in this delicious dish. Extra Virgin Olive Oil replaces mayonnaise, for a healthier salad that’s perfect for serving outdoors on hot days. And since the flavor improves while the salad sits in the fridge, you can make this ahead and serve it the next day.
Read More
July 4th Cupcake Flag Cake
July 4th Cupcake Flag Cake

by Katerina (Katina) Mountanos June 29, 2021 0 Comments

 This July 4th, up your dessert game and make this stellar, crowd-pleasing pull-apart cupcake flag cake. We made extra virgin olive oil lemon cupcakes and used freeze-dried blueberries and strawberries to naturally flavor the vanilla frosting and topped it with fresh blueberries, strawberries, and flaked coconut to represent Old Glory and her stars and stripes!
Read More
The Olive Oil Trio Roasted Chicken Dinner
The Olive Oil Trio Roasted Chicken Dinner

by Katerina (Katina) Mountanos June 21, 2021 0 Comments

Using our Olive Oil Trio, we have created an easy chicken dinner complete with roasted carrots and potatoes.  Even better?  It all gets roasted at 350 in the oven at the same time. Simple to make and even easier to prepare.
Read More

Pre-Orders cannot be combined with regular orders