A fresh, delicious appetizer that’s always a hit – and it’s super adaptable!
Do you love a good appetizer? I do! Although I don’t like anything too heavy, especially when I’ve spent time making a nice dinner (or when I know someone else has). But something light, fresh and super delicious like this Farmer’s Market Feta Bruschetta is fun and a great way to say “welcome” to family and/or friends. I’ve been making versions of this veggie-laden appetizer for years now and it’s always a lifesaver as it can be throw together quickly. I also love that it’s easily adapted to what’s in season and/or whatever’s in the fridge.
I decided to call this particular version a Farmer’s Market Feta Bruschetta because the flavors and hues of the vibrant veggies just seem to scream “summer”. I used zucchini, bell peppers, red onions, scallions and lots of fresh, sweet summer corn. A splash of both lemon juice and olive oil along with chunks of salty Feta cheese and lots of fresh thyme finish it off. Simple ingredients, but when they all come together on a crisp crostini or a pita chip, it’s truly an incredibly delicious taste sensation .
We had some friends spend last weekend with us. I’d been busy preparing dinner and not long before they arrived, started thinking about an appetizer to serve. There was Pineapple Sriracha Jam and Balsamic Strawberry Black Pepper Jam in the freezer so knew I could add crackers and cream cheese for a little gourmet feast. But something fresh and light sounded much better. This old standby came to mind and I checked the fridge. I’d just been to the market so there was lots of good stuff. All I needed to do was pull out a few items, along with my chef’s knife and go to town.
Our friends loved the this Farmer’s Market Feta Bruschetta and on Sunday, as they were leaving, remarked, “we need the recipe for that appetizer you served on Friday night”. Their wish is my command!
Up until now I’ve just thrown everything together. I couldn’t really give any specific measurements. So I made it again Sunday evening and recorded amounts of all the ingredients. It’s official now!
The recipe makes a decent size batch, enough for six or eight. With just Scott and I to partake, we had a bunch left over. The next day I threw a big handful of baby arugula on two dinner plates, scattered the rest of this bruschetta around the edges and topped it off with some thinly sliced (leftover) grilled steak. It made a wonderful lunch and we both remarked how delicious it was. There was nary a kernel of corn left on either plate.
Keep this one on your emergency docket. Add whatever veggies you have or like along with some diced (or crumbled) Feta. Serve it with crostini or pita chips. Oh, and you might want to hide a few scoops for a delicious salad the next day because the bowl will come back clean no matter how high (or low) you fill it!
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- 2 ears fresh corn husks and silk removed
- 1 small zucchini diced in 1/4inch pieces
- 1 medium diced bell pepper about 1 cup (I like to use several different colored peppers but if you just have one, it's fine.)
- 1 cup diced red onion (about 1/4-inch dice)
- 4 medium scallions green onions, thinly sliced
- fine zest from one lemon
- 3 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
- ¼ teaspoon sea salt
- 1 cup diced feta
- 3 tablespoons fresh thyme leaves
- freshly ground black pepper
- Wrap each ear of corn in plastic wrap and place in microwave on high power for 2 minutes. Remove and allow to cool slightly before unwrapping. Slice corn from cob.
- Place corn, zucchini, pepper, green onions and lemon zest in a medium size bowl. Stir to combine.
- Drizzle with lemon juice and olive oil and sprinkle with sea salt. Stir again.
- Add Feta and thyme leaves, reserving 1 tablespoon of thyme for garnish. Stir gently.
- Transfer to a serving bowl and sprinkle with reserved thyme and freshly ground black pepper. Serve with crostini (see below) or pita chips.
- french baguette sliced in 1/4-inch slices (I like LaBrea but any good baguette will work well)
- 1/4 cup olive oil may need a bit more
- 2 tablespoons butter
- kosher salt and freshly ground black pepper
- Preheat oven to 350˚F. Line a large sheet pan with foil or parchment paper. Arrange baguette slices on prepared pan in a single layer.
- Mix together oil, butter and place in microwave for 30 seconds or until butter is melted. Brush tops of each slice with olive oil mixture. Sprinkle lightly with kosher salt and fresh ground pepper. Bake for 15-20 minutes or until golden brown and crisp. Cool completely and store in a airtight container..
- Place in oven and bake 15-25 minutes or until golden. Remove from oven and set aside to cool.
- Store in a zippered bag or airtight storage container for several days or indefinitely in the freezer
It's fine to use olive oil only for these crostini instead of the butter/olive oil combination.
Crostini means "little toasts" in Italian. These tasty little treats are golden, crispy, slices of Italian or French bread. They are great for snacking, dipping, floating on soups or serving along side salads in place of croutons. You can top them with bruschetta, or various spreads and/or cheeses and serve them as hors d' oeuvres.They are wonderful for last minute parties or unexpected guests as they can be prepared in minutes.