Greek Bruschetta

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

• 1/2 ciabatta loaf, cut into 6-2” slices 
• 3 T Kosterina Extra Virgin Olive Oil
• 1 tsp kosher salt

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

• 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 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!