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Dine In: Whipped Feta Bruschetta

Whipped Feta Bruschetta

When I was little, my mom would, on occasion, serve the “munch lunch,” an assortment of fun finger foods we could “munch” on for a meal.

Ok, so it was all the leftovers she figured out how to serve as a “snack” lunch, because everyone knows snacks and finger foods are more fun than meals. Plus, it was a great way to clean out the refrigerator.

I love the idea of snack suppers, especially when it’s too hot to even fire up the grill. A few weeks ago, I had some leftover grilled sausage, which I served with slices of sharp cheddar cheese and my boys’ favorite pretzel crackers, and I made a bruschetta of sorts with this whipped feta recipe I’d found online. I was in heaven, like in the upper stratospheres of heaven. The whipped feta is THAT good. It made the perfect Friday evening snack supper.

Whipped Feta Bruschetta
Serves 10

8 oz feta cheese, crumbled and at room temperature
3 oz whipped cream cheese, at room temperature
1 large baguette, sliced diagonal
2 Tbsp fresh basil, chopped
3 large local tomatoes, sliced
olive oil for drizzling
salt and pepper, to taste

For whipped feta: Add crumbled feta to a food processor and pulse until small crumbs remain. Add in cream cheese and puree for 4-5 minutes, scraping down the sides when necessary, until feta is super creamy.

Brush bread lightly with olive oil, and grill or toast until golden brown. Slather with whipped feta, top with a tomato slice, drizzle with olive oil if desired and sprinkle with salt and pepper to taste. Serve immediately.

Nutritional Information: Calories Per Serving: 355 (Calories from Fat: 61), Fat: 7 g (Saturated Fat: 4 g), Cholesterol: 21 mg, Sodium: 926 mg, Carbohydrates: 58 mg, Fiber: 3 g, Sugar: 5 g, Protein: 16 g

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