Whipped Feta and Tomato Bruschetta

10-15 minutes

Preparation Time

10 minutes

Cooking Time




Whipped Feta
200g Danish feta
½ cup of Jalna Greek Yoghurt
1 garlic clove, grated
2tbs olive oil
Base & Toppings
1 loaf of Sourdough, sliced
1 punnet Medley tomatoes (multi colour heirloom tomatoes), cut into slices and odd sized pieces
1 small shallot, sliced thinly
4 Pepperoncini Chillies (international isle), sliced into rings
½ bunch parsley
Sea Salt
Extra Virgin Olive Oil


Heat a griddle pan over a high heat until is smokes. Drizzle bread with olive oil and grill until each side has good bar marks
In a jug or bowl combine the feta, Greek yoghurt, garlic and extra virgin olive oil, process with a stick blender until smooth
In a bowl combine the tomatoes and shallots, dress with olive oil, salt and pepper. Allow to sit and marinate together for 5 minutes
Spread the whipped feta on the bread, top with the tomato and shallot mixture. Garnish with pepperoncini and parsley leaves. Enjoy
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