Whipped Feta Bruschetta

Whipped Feta Bruschetta – this is the perfect summer appetizer! A baguette topped with whipped feta and roasted cherry tomatoes!

The inspiration:

This recipe is inspired by an appetizer we had at a friend’s baby shower.

They did whipped ricotta instead of whipped feta. But my taste tester (read: my husband) preferred whipped feta.

Whipped feta + roasted tomatoes is one of the best flavor combinations I’ve ever had. The tomatoes get jammy and almost melt into the whipped feta. It’s amazing.

Whipped feta tips:

You want the whipped feta to be thick for this appetizer. If the whipped feta is too thin, then it will spill off of the sides and be a mess to eat.

The cream cheese in the recipe helps keep it thick.

Can I do something else besides whipped feta?

Yes! Whipped ricotta or whipped goat cheese would work.

Can you make these ahead of time?

Yes! You can make the whipped feta and roasted tomatoes the day before. Store separately in the fridge overnight. When ready to assemble, warm the tomatoes in the microwave to take the chill off of them. Then assemble.

You can assemble the bruschetta an hour before guests arrive. When we went to the baby shower, they had them all assembled and displayed. It was beautiful and so easy to pick up.

Note: make sure to toast the bread well if you’re making them ahead of time. The toasted layer will create a barrier and prevent the bread from getting soggy.

What if I don’t want to assemble them?

You don’t have to assemble the bruschetta for the guests.

You can serve the whipped feta with roasted cherry tomatoes on top in a bowl. Then have the toasted baguette slices on the side. That way guests can assemble the bruschetta themselves.

How to make this gluten free?

Use gluten free cibatta and slice them into little crostinis. Then make the recipe as directed.

Looking for more spring appetizers?

Whipped Feta Bruschetta

Print Pin Rate
Total Time: 1 hour
Servings: 16 bruschetta


For the roasted tomatoes:

  • 1 (1 quart) container cherry tomatoes
  • 1/2 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

For the whipped feta:

  • 4 oz cream cheese
  • 4 oz feta
  • 1 Tablespoon honey
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1 baguette, thinly sliced (I like American baguettes because it tastes like french bread)
  • olive oil spray


To make the roasted cherry tomatoes:

  • Preheat the oven to 400 degrees.
  • In a 9×13-inch baking dish, add the tomatoes, olive oil, garlic powder, and salt. Toss to combine.
  • Bake for 30-45 minutes, or until the tomatoes are blistered on the tops.

To make the whipped feta:

  • In a blender or food processor, add the cream cheese, feta, honey, garlic powder, and dried basil.
  • Blend until the mixture is combined and creamy. It will take a few minutes for the mixture to come together. (If it's too thick you can add a little olive oil.)

To assemble:

  • Preheat the broiler to high.
  • Line the baguette slices on a baking sheet. Spray or brush with olive oil.
  • Place the baguette slices in the oven until browned and toasted.
  • Spread 1 teaspoon whipped feta (you don't want too much!) and top with 3 cherry tomatoes.


Serving: 1 bruschetta | Calories: 131kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g