Make my delicious and creamy Strawberry Feta Cream Cheese Crostini and you’ll please guests all around. Need a quick and easy appetizer to whip up for Mother’s Day or for last-minute summer guests? This recipe has a yummy combo of sweet and savory. With fresh strawberry slices and cilantro as a garnish, this appetizer is sure to be a hit at the dinner table and any summer events you attend!

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WHAT’ S THE DIFFERENCE BETWEEN BRUSCHETTA AND CROSTINI?

Did you know the difference between Bruschetta and Crostini is actually in the bread used for the appetizer?

Bruschetta, which originates from Italy is typically roasted over coals and made using rustic Italian bread. Whereas Crostini is made typically using sourdough bread and is cut into smaller pieces than Bruschetta.

The other main difference between the two is that bruschetta is typically topped with tomatoes and soaked in garlic before baking and crostini are usually topped with a spreadable type cheese like whipped feta.

The next time you are at a party you can ask that question to the crowd and get the conversation going. The plus side is, you’ll sound like a foodie while teaching the crowd a new thing.

SWEET AND SAVORY IS THE WAY TO GO

My Strawberry Feta Cream Cheese Crostini is rich, savory, and has the perfect combo of sweet and salty. As you can see in the photos I’ve also made a homemade strawberry cream cheese for this recipe too. This is the perfect recipe for Mother’s Day.

You can do the whipped feta, the homemade strawberry cream cheese spread, or both! Doing both spreads for a party or hosting a dinner adds variation and gives your guests choices.

I topped the Crostini with fresh cilantro to give it an extra kick, but you could add fresh mint as well. A minty flavor to anything strawberry is always delicious.

For the balsamic drizzle, I used the balsamic glaze, which you can buy at Trader Joe’s. I haven’t found any product similar that’s thick like the glaze from Trader Joe’s is.

I don’t like straight balsamic vinegar on my crostini, but if that’s your jam go for it. Anything balsamic is delicious and adds a zing to this recipe.

LET’S MAKE THE CHEESE

Let’s talk about the feta cream cheese mixture. For this delicious spreadable cheese, you will need a food processor. I’ve linked my favorite one here.

I used the feta crumbs and whipped cream cheese for this spread. I find the whipped cream cheese does a much better job than your traditional cream cheese because it turns the spread into more of a whip, which is what we want for this recipe.

I combined 1-cup of feta cheese crumbles and ½-cup of whipped cream cheese and I mixed them in my food processor. This part takes a little bit of time and effort to really get the spread to be spreadable.

Keep pulsing the food processor on the pulse setting and you will get your cheese to the desired, spreadable effect.

To make the homemade strawberry cream cheese, I added about ¼-cup of freshly sliced strawberries to 1-cup of the whipped cream cheese to the food processor and set it to the medium setting for 2-3 minutes. And minutes later, I had homemade strawberry cream cheese.

CHOOSE A QUALITY BREAD

My bread of choice for this recipe is the organic sourdough baguette from Trader Joe’s. The bread is nice and fluffy and has that delicious salty and sourdough taste to it.

Set your oven to 350-degrees and slice the bread. Spread out the bread on a cookie sheet and brush each piece with a good quality organic extra virgin olive oil.

Trader Joe’s also has a super affordable organic one that is one of favorites.

I’ve also linked some other favorite olives oils at the bottom of this post. Heat up the bread for 5-10-minutes. Don’t over bake the bread, as you are mainly just toasting it.

Over baking the bread defeats the purpose of Crostini, as the bread should be a bit chewy after toasting it. Once your bread is toasted, remove from oven and let it cool.

FRESH CILANTRO TURNS THIS DELICIOUS APPETIZER UP A NOTCH

While the bread is cooling, slice up the strawberries and chop up the cilantro. You can slice up the strawberries in halves or any way you prefer.

Once the bread is toasted, spread the feta cream cheese spread and top with the sliced strawberries. Add sea salt and black pepper, and drizzle with the balsamic glaze.

Top with fresh cilantro or mint and you are all set! The crostini should keep in a glass, airtight container for up to 3-days.

This recipe is perfect for the upcoming Mother’s Day holiday but also makes a wonderful appetizer at any time of the year. If you want to add this to your main meal and not just as an appetizer, you could pair this crostini with a salad and some fresh pasta. The perfect Italian dinner!

If you guys make this recipe, please tag me on Instagram using the hashtag #fittyfoodlicious and DM me and tell me how you liked it! I love seeing my recipes in your kitchen.

I’m looking forward to a quiet weekend off of social media.

Happy cooking!

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Strawberry Feta Cream Cheese Crostini

Yield: 8

 

Genevieve Jerome : Genevieve Jerome | Fitty Foodlicious

Prep Time: : 5 MCook Time: : 2 MTotal Time: : 7 M

Make my delicious and creamy Strawberry Feta Cream Cheese Crostini and you’ll please guests all around. Need a quick and easy appetizer to whip up for Mother’s Day or for last-minute summer guests? This recipe has a yummy combo of sweet and savory. With fresh strawberry slices and cilantro as a garnish, this appetizer is sure to be a hit at the dinner table and any summer events you attend!

Ingredients:

• 1-Italian sourdough baguette, sliced 
• 1-cup whipped cream cheese 
• 1- cup feta cheese crumbles 
•  ½-cup Extra Virgin Olive Oil
•  1-pound organic strawberries, halved and sliced
•  1-cup fresh cilantro 
• Sea-salt and black pepper 
• Balsamic Glaze for drizzling 

Instructions:

How to cook Strawberry Feta Cream Cheese Crostini

1. Preheat the oven to 350-degrees and slice the Italian sourdough baguette. Spread the slices on a cookie sheet and brush each piece with extra virgin olive oil. Bake the bread slices for 5-10 minutes until the bread is toasty. Don’t over toast the bread.
2. For the feta cream cheese spread combine the whipped cream cheese and the feta cheese crumbles in a food processor and pulse on the low setting for roughly 5-minutes. *See blog post instructions to make the strawberry cream cheese.
3. While the bread is cooling, prep your strawberries. Slice the strawberries in halves and remove the stems.
4. Once the bread has cooled, spread the feta cream cheese spread on each slice of bread and top with the sliced strawberries.
5. Top each slice with sea salt and black pepper, and drizzle the balsamic glaze on top. Garnish with fresh cilantro or mint.

Calories

284.36

Fat (grams)

24.75

Sat. Fat (grams)

8.76

Carbs (grams)

11.67

Fiber (grams)

1.38

Net carbs

10.29

Sugar (grams)

5.82

Protein (grams)

5.19

Sodium (milligrams)

322.30

Cholesterol (grams)

36.89

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Strawberry, Feta, Cream Cheese, Crostini, Mother's Day, Appetizer

Appetizer, easy recipes

Italian

 

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