Feta Bruschetta Food

FETA BRUSCHETTA

Steps:

• Combine all ingredients except crackers.
• Refrigerate 1 hour.
• Spoon onto crackers just before serving.

FETA BRUSCHETTA

Steps:

• Preheat oven to 350°. In a small bowl, combine butter and oil; brush onto both sides of bread. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned on top., Combine the feta cheese, garlic and basil; sprinkle over toast. Top with tomato. Bake 8-10 minutes longer or until heated through. Serve warm.

FETA BRUSCHETTA

Steps:

• Preheat oven to 500 degrees F.
• Brush bread with oil.
• Rub soft side with garlic.
• Arrange bread in one layer on a baking sheet coated with cooking spray.
• Bake at 500F until bread is lightly toasted, about 3-5 minutes.
• In a bowl, combine tomatoes, basil, and feta cheese.
• Divide mixture and spoon onto each slice of toasted bread.
• Sprinkle with salt and pepper and serve warm.

TOMATO CROSTINI WITH WHIPPED FETA

Steps:

• For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
• For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
• To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

AVOCADO, FETA AND PANCETTA BRUSCHETTA

Steps:

• Prepare all ingredients just before planning to eat.
• In a medium sized bowl combine the feta cheese, avocado, rocket, basil, pine nuts and 2 tablespoons olive oil. Add an extra tablespoon of olive oil to further moisten this mixture if preferred.
• Saute the bacon or pancetta in a little oil until crisp, then chop finely and add to the feta cheese/avocado mixture.
• Set topping mixture aside while preparing the bread.
• Toast the bread over hot coals (preferably), on the bbq or under the oven grill/broiler, until crusty and golden brown on the outside, but warm and soft inside. Keep an eye on it as it can suddenly burn!
• While the toast is still piping hot, rub one side of each slice with the cut side of a garlic clove, then quickly brush each slice with a tablespoon of olive oil.
• Spoon the topping mixture on to the toasted bread, and season with freshly cracked black pepper - depending on the saltiness of the feta and bacon you use, you probably won't need to season with salt.
• Serve immediately.

AVOCADO AND FETA BRUSCHETTA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut bread into two 3-inch sections and cut each section in half. Place bread pieces on a baking sheet and drizzle olive oil over each piece.
• Bake in the preheated oven until toasted, 5 to 7 minutes.
• Sprinkle garlic over toasted bread pieces. Spoon avocado pieces onto each toast and sprinkle feta cheese over avocado layer.

CARRIE'S BRUSCHETTA APPETIZER

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Mix in tomatoes, fresh basil leaves and garlic. Cook and stir until heated and slightly tender, about 5 minutes.
• In a small bowl, blend cream cheese with herb and garlic feta.
• In a toaster or an oven heated to 350 degrees F (175 degrees C), lightly toast the sourdough bread slices.
• Spread toasted bread slices with the cream cheese blend. Top with tomato mixture. Sprinkle with desired amount of mozzarella cheese.

TOMATO-BASIL BRUSCHETTA WITH FETA

Steps:

• Heat broiler.
• Broil bread slices 2 to 3 min. on each side or until lightly toasted on both sides. Brush evenly with 1 Tbsp. oil.
• Combine remaining ingredients with remaining oil.
• Spoon onto toast slices just before serving.