Hey y’all! I’m Allyson from Domestic Superhero, and I am so psyched to be guest posting for Kristyn today!
I wrote a post/recipe for her a while back, and it was so much fun sharing my Baked Cream Cheese Rangoon with all of her readers! Over at my blog, Domestic Superhero, I share lots of delicious recipes, but occasionally post about DIY furniture, crafts and other various projects! I hope you’ll come over and have a look!
I’ve whipped up a delicious recipe to share with you and I hope you love it as much as I do!
This recipe is seriously the meaning of summer for me; Cool creamy basil feta dip, mixed with fresh garden heirloom tomatoes, fresh garden basil, and all the goodness of traditional bruschetta. I love making this when friends come over or when I just need a bit of deliciousness. It’s also just great for using up those extra tomatoes and basil before they go bad!
It only takes a few minutes to whip this up too, which is great because who wants to spend hours slaving in the kitchen during the summer- not me! The longest part of this recipe is going to be toasting your little breads, which really only takes a few minutes as well. You want to start off by making the Whipped Basil Feta Dip (click link or picture for recipe)– super easy, and it’s also good for any occasion.
I make this dip on the weekends for parties, when I have extra basil, or when I am just craving some tangy feta cheese! It lasts in the fridge for a long time (I think I have had it in my fridge for 3 weeks at the most and it was fine, would probably even last longer!), and you can randomly snack on it, or use it in other recipes. Sometimes I mix a little with my Tomato Basil One Pot Wonder Pasta and it adds a nice cheesy tang to it! Moving on…this is what you need to do for this recipe…
Fresh Heirloom Tomato Bruschetta with Whipped Basil Feta Dip
What you’ll need:
1/2 cup Whipped Basil Feta Dip
3 medium heirloom tomatoes (regular plum tomatoes will work too!), chopped
dash of salt and pepper
1/4 cup packed fresh basil, chopped
1 TBS extra virgin olive oil
2 tsp balsamic vinegar
1 TBS shredded parmesan cheese (optional, but I like it)
1 French bread baguette, sliced into small slices
What to do:
- Preheat oven to 400 degrees F. Arrange your bread slices onto a baking sheet, and give a light spray of olive oil spray. Place into oven and toast breads for about 6-8 minutes, watching closely not to burn.
- While cooking bread, toss tomatoes, basil, salt, pepper, oil, balsamic vinegar, and parmesan cheese in a medium bowl. Mix gently with a spatula or spoon, being careful not to smash up tomatoes. Set aside or in fridge.
- Remove breads from oven. Top each slice of bread with a smear of whipped basil feta dip, and set bread on a tray lined up (see photo). Serve breads next to the bowl of bruschetta so people can top their own breads (this will prevent the breads from getting soggy)**
- **You can also top the breads with the tomato mixture yourself, but I recommend only doing this if they will be eaten right away. Otherwise the oil/vinegar tends to drip onto the bread and make it soggy, and no one likes a soggy bread!
That’s all there is to it- told you it was easy!
We are enjoying summer over at my house and here are some more summer inspired recipes that you might enjoy!
Thanks for visiting!
Thank you so much for being here today, Allyson!
I LOVE (and I mean – LOVE) Bruschetta!! I feel like I had never had it until about 10 years ago, and I now I want it all the time.
It’s such a simple but delicious appetizer, and I can’t wait to try your recipe!
For more great recipes from Allyson, be sure to check out Domestic Superhero.
And for more simple but delicious appetizers, be sure to check out:
Baked Cream Cheese Rangoon (another great one from Allyson!!)
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