Description
A vibrant and flavorful appetizer that combines the classic elements of bruschetta with a creamy twist, perfect for gatherings.
Ingredients
- 4 Roma tomatoes
- ¼ cup basil leaves, chopped
- 2 garlic cloves, minced
- 1 tablespoon extra virgin olive oil
- 1-2 teaspoons balsamic vinegar
- Salt, to taste
- 8 oz feta cheese block, crumbled
- ½ block cream cheese (4 oz)
- ½ cup sour cream
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil (for the cheese mixture)
- Salt, to taste (for the cheese mixture)
- More basil leaves, chopped (for garnish)
- Red pepper flakes (to taste)
- Parmesan cheese, freshly grated (for garnish)
Instructions
- Wash the Roma tomatoes thoroughly and dice them into small pieces, discarding the seeds.
- In a medium bowl, combine diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, and a pinch of salt. Mix well and let sit for about 10-15 minutes.
- In a separate bowl, combine crumbled feta, softened cream cheese, and sour cream. Stir until smooth.
- Add the minced garlic, lemon juice, olive oil, and more salt to the cheese mixture. Mix until creamy.
- In a serving dish, layer the cheese mixture, then spoon the bruschetta mixture on top, spreading evenly.
- Garnish with chopped basil, red pepper flakes, and grated Parmesan cheese. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days.