This recipe is seriously the meaning of summer for me; Cool creamy basil feta dip, mixed with fresh garden heirloom tomatoes, fresh garden basil, and all the goodness of traditional bruschetta. I love making this when friends come over or when I just need a bit of deliciousness. It’s also just great for using up those extra tomatoes and basil before they go bad! Now, I know we are into September, but my garden is still going strong so it’s nice making this even in fall!
It only takes a few minutes to whip this up too, which is great because who wants to spend hours slaving in the kitchen during the summer- not me! The longest part of this recipe is going to be toasting your little breads, which really only takes a few minutes as well. You want to start off by making the Whipped Basil Feta Dip (click link or picture for recipe)– super easy, and it’s also good for any occasion.
I make this dip on the weekends for parties, when I have extra basil, or when I am just craving some tangy feta cheese! It lasts in the fridge for a long time (I think I have had it in my fridge for 3 weeks at the most and it was fine, would probably even last longer!), and you can randomly snack on it, or use it in other recipes. Sometimes I mix a little with my Tomato Basil One Pot Wonder Pasta and it adds a nice cheesy tang to it!
That’s all there is to it- told you it was easy!
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