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Chop the 200g mini Roma tomatoes (or any cherry tomatoes) and place them into a bowl.

Add the 1/2 finely chopped red onion and 6 chopped fresh basil leaves to the bowl with the tomatoes.

Drizzle 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar glaze over the ingredients. Season with 1 teaspoon of salt and pepper.

Mix all the bruschetta topping ingredients thoroughly with a spoon and set aside to marinate.

Pour the entire contents of the 300-350g marinated feta (feta and oil) into a blender or food processor cup.

Add the 250g softened cream cheese and the juice from 1/2 lemon to the blender cup.

Secure the lid on the blender or food processor and blend until the mixture is smooth, delicious, and creamy.

Spoon the whipped feta mixture onto a serving plate. Using a spatula, spread the whipped feta evenly across the plate, creating a textured surface.

Spoon the marinated bruschetta mixture onto the center of the whipped feta base.

Drizzle extra balsamic glaze over the assembled dip and tear and sprinkle fresh basil leaves over the dip for garnish.

Serve immediately with crusty bread, such as ciabatta or Turkish bread, or with crackers.


Chop the 200g mini Roma tomatoes (or any cherry tomatoes) and place them into a bowl.

Add the 1/2 finely chopped red onion and 6 chopped fresh basil leaves to the bowl with the tomatoes.

Drizzle 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar glaze over the ingredients. Season with 1 teaspoon of salt and pepper.

Mix all the bruschetta topping ingredients thoroughly with a spoon and set aside to marinate.

Pour the entire contents of the 300-350g marinated feta (feta and oil) into a blender or food processor cup.

Add the 250g softened cream cheese and the juice from 1/2 lemon to the blender cup.

Secure the lid on the blender or food processor and blend until the mixture is smooth, delicious, and creamy.

Spoon the whipped feta mixture onto a serving plate. Using a spatula, spread the whipped feta evenly across the plate, creating a textured surface.

Spoon the marinated bruschetta mixture onto the center of the whipped feta base.

Drizzle extra balsamic glaze over the assembled dip and tear and sprinkle fresh basil leaves over the dip for garnish.

Serve immediately with crusty bread, such as ciabatta or Turkish bread, or with crackers.
