Bruschetta Dip with Whipped Feta
This dip is everything we love about classic bruschetta: ripe cherry tomatoes, fresh basil, and garlicky olive oil, all layered over a creamy base of whipped feta. It’s the kind of breezy, impressive appetizer that feels like it came straight off a wine bar menu.
A Summery, Shareable Appetizer
Every host needs that one go-to dip. The one that looks elevated, comes together fast, and works for wine night, book club, or a backyard dinner party. This is mine.
It’s built for low-key luxe summer hangs: juicy, sun-warmed tomatoes straight from the Saturday market, swoops of creamy whipped feta, golden crostini, and maybe a chilled glass of something with bubbles. You don’t need a lot of time. You do need good tomatoes. The rest is just layering.
It’s rustic enough to throw down on a patio table with Aperol spritzes, but elegant enough to lead the charge on a full grazing board. It checks every box: unfussy, gorgeous, and full of flavor that tastes like now.
What is Bruschetta Dip?
So yeah, bruschetta — the OG version — is grilled bread topped with a tomato-basil-garlic situation. Love it. But when you’re feeding a group and you don’t wanna be topping crostini for ten minutes straight? You make it a dip.
It’s all the same summery, garlicky, basil-flecked goodness, but served deconstructed-style over a cloud of whipped feta. Think elevated antipasto board meets casual “appy” hour.
If you’re building a full spread, I’ve got a few more summer appetizer favorites that play just as well with a glass of bubbly. Try my Goat Cheese Crostini with Rainier Cherries for something fresh and unexpected, or this Peach and Tomato Burrata Bruschetta when peaches are going wild at the market. My Burrata and Prosciutto Appetizer? Always a crowd-pleaser, and it takes almost no effort to plate beautifully.
Why This Recipe Works
Ingredient Notes
Tomatoes: I went with a mix of multi-colored heirloom cherry tomatoes because they’re pretty and taste like candy. But honestly? Use whatever you’ve got, just make sure they’re ripe. Like, eat-it-over-the-sink ripe. If you’re using big tomatoes, chop ’em small and drain the extra juice.
Feta: Block feta is the way to go here. The crumbles are too dry and don’t whip well. Sheep’s milk if you can swing it — creamier, tangier, just… better.
Cream Cheese: This rounds out the feta and gives the whipped base a soft, luscious texture. You could sub in full-fat Greek yogurt or ricotta, but I love the richness cream cheese brings here.
Basil: You want it fresh, vibrant, and cut just before serving. A chiffonade keeps it delicate. Tear it with your fingers if you’re going for rustic.
Bread: Go for a crusty artisan baguette or a sourdough batard from your favorite bakery. Toast it, grill it, brush it with olive oil. It should be sturdy enough to scoop without shattering.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Heirloom Tomatoes
Heirloom tomatoes are the old-world gems of summer—grown from open-pollinated seeds passed down for generations, celebrated for their unmatched flavor and wide range of colors and shapes.
Unlike standard supermarket varieties, they aren’t bred for uniform looks, which is why you’ll find them striped, lopsided, or deeply ridged, and that uniqueness is part of their charm.
Their peak runs from midsummer into early fall, when they’re at their juiciest and most flavorful, ready to slice into salads, layer on sandwiches, or show off simply with olive oil and salt.
The best tomatoes are fragrant, heavy for their size, and avoid bruising—store ripe ones on the counter, refrigerate only once fully ripe, and bring to room temp before serving.
How to Make Bruschetta Dip
Let’s make it together. Scroll down for the step-by-step photos, then grab the full recipe card at the end when you’re ready to cook!
1
Make CrostinI
Brush baguette slices with olive oil + bake at 375°F for 8–10 min until golden and crisp.
2
Marinate tomatoes
Toss the tomatoes with shallot, garlic, olive oil, red wine vinegar, basil, salt + pepper. Let it marinate 10–15 min. Then strain off the extra liquid.
3
Whip the Feta
Blend feta, cream cheese, olive oil, honey, and black pepper in a food processor until smooth + fluffy. Scrape down sides and add more oil if needed.
4
Plate the Feta
Swoop that whipped feta onto a serving plate.
5
Add Tomatoes and Serve
Top feta with the strained tomato mixture, drizzle a bit of olive oil, and sprinkle pine nuts if you’re feelin’ fancy. Scoop it with crostini and watch it disappear.
How to Serve It
Style It Beautifully: Serve the dip on a large, shallow platter and scatter with fresh basil and toasted pine nuts. Nestle crostini or grilled bread slices around the edges for a rustic, shareable look. A drizzle of olive oil right before serving makes it feel restaurant-level without the fuss.
Wine Pairing: Pair with something dry and summery. Think Willamette Valley rosé, coastal Vermentino, or a crisp Albariño. This dip deserves a wine that can hold its own without stealing the show.
Appetizer Board Must-Have: Add this dip to a summer appetizer spread alongside marinated olives, roasted red pepper hummus, prosciutto-wrapped apricots, and your favorite cheeses. It’s the kind of easy centerpiece that pulls the whole board together.
Light Lunch Vibe: Turn it into a light meal by pairing with a simple green salad tossed in lemon vinaigrette or serve alongside grilled zucchini and squash for an easy no-fuss lunch.
Summer Parties & Picnics: This is a go-to for warm weather gatherings. Prep everything ahead and assemble on-site. It travels well and tastes just as good at room temp — ideal for picnics, patio hangs, or backyard BBQs.
Party Tip: Prepare Ahead!
Both the whipped feta and tomato topping can be made a few hours in advance — just keep them separate in the fridge until you’re ready to serve.
FAQs
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Bruschetta Dip with Whipped Feta
Equipment
- strainer
Ingredients
For the tomato topping:
- 2 cups ripe tomatoes, diced
- 2 tablespoons shallot, finely minced
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon red wine vinegar
- ½ teaspoon kosher salt
- 5-6 twists fresh ground black pepper
- 3 tablespoons fresh basil leaves, thinly sliced (chiffonade)
For the whipped feta:
- 6 ounces block feta cheese (preferably sheep’s milk for creaminess)
- 6 ounces cream cheese, softened
- 2 tablespoons extra virgin olive oil, plus more as needed
- 1 teaspoon honey
- 5-6 twists fresh ground black pepper
To serve:
- 2 tablespoons toasted pine nuts, for topping (optional)
- 1 baguette, cut on a bias into ½-inch thick slices
Instructions
- Toast the Baguette: Preheat the oven to 375°F. Arrange slices on a baking sheet, brush lightly with olive oil, and toast 8 to 10 minutes until golden and crisp at the edges. Let them cool.
- Marinate the Tomatoes: Combine chopped tomatoes, shallot, garlic, olive oil, vinegar, salt, pepper, and basil. Let it sit at room temp for 10 to 15 minutes. Then strain off the liquid. Don’t skip this. It keeps the final dip from getting soggy.
- Whip the Feta: Add feta, cream cheese, olive oil, and a drizzle of honey to a food processor. Blend until smooth and fluffy. Add more olive oil if it’s too thick. Season with freshly cracked black pepper.
- Assemble: Spread the whipped feta onto a low, wide plate or shallow bowl. Spoon the tomato mixture on top. Drizzle with your nicest olive oil. Garnish with extra basil, pine nuts if you want, maybe a dusting of flaky salt.
- Serve with crostini on the side for dipping and enjoy!
Recipe Notes
- Serves: About 6–8 as an appetizer.
- Crostini: One standard baguette yields 24–30 slices at ½ inch thick; best served the same day for ideal crispness.
- Make ahead: Whipped feta and tomato topping can be made a few hours in advance; store separately and assemble just before serving.
- Leftovers: Store dip components separately in the fridge for up to 3 days; store crostini in an airtight container at room temp for up to 2 days, then re-crisp in the oven if needed.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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