Ingredients
For the Bruschetta:
- 4 Roma tomatoes, cored and diced
- 1/4 cup basil leaves, chopped
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 1–2 teaspoons balsamic vinegar
- Salt, to taste
For the Cheese Mixture:
- 8 oz feta cheese block, crumbled
- 4 oz cream cheese (about 1/2 block), softened
- 1/2 cup sour cream
- 1 garlic clove, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- Salt, to taste
For Garnishing:
- More basil leaves, chopped
- Red pepper flakes
- Parmesan cheese, freshly grated
Instructions
- Prepare the Bruschetta Mixture: Core and dice the Roma tomatoes into small cubes and place them in a medium bowl. Add the chopped basil and minced garlic. Drizzle with extra virgin olive oil and balsamic vinegar, then season with a pinch of salt. Toss gently to combine, ensuring all ingredients are well mixed. Set aside to marinate for about 10 minutes, allowing the flavors to meld and the tomatoes to release their juices.
- Make the Cheese Mixture: While the bruschetta mixture marinates, add crumbled feta, softened cream cheese, sour cream, minced garlic, lemon juice, and olive oil to the bowl of a food processor. Blend for 3–4 minutes, scraping down the sides as needed, until the mixture is very smooth and creamy. Taste, then season with salt if needed, keeping in mind that feta is already salty.
- Assemble the Dip: Spread the cheese mixture evenly in a shallow serving dish to make a creamy base. Spoon the marinated bruschetta mixture over the cheese layer, spreading it out so every bite is well balanced with both cheese and tomato toppings.
- Garnish and Serve: Sprinkle the top with additional chopped basil, a pinch of red pepper flakes, and a generous amount of freshly grated Parmesan cheese. Serve immediately with toasted bread, crostini, pita chips, or crackers for dipping.
Notes
- Cheese Variations: Swap feta for goat cheese, ricotta, or more cream cheese for a different flavor profile.
- Tomato Substitutions: Use cherry or heirloom tomatoes if desired; they may add a sweeter or tangier note.
- Herb & Seasoning Options: Customize with fresh oregano, thyme, parsley, or additional seasonings like onion or garlic powder for a more complex flavor.
- Vegan Alternative: Substitute plant-based cheeses like cashew cream, coconut yogurt, or dairy-free feta for a vegan version.
- Serving Suggestion: Best enjoyed fresh but can be made a few hours ahead and refrigerated until ready to serve. Add garnishes just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: about 1/6th of recipe (approx. 1/2 cup)
- Calories: 215
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
