Whipped Feta and Heirloom Tomato Bruschetta
Does anyone else struggle for lunch ideas, or is it just me? Saturday morning before Ben wakes up, I curl up on the couch with my meal planning notebook, my netflix binge-show-du-jour in the background, and get to work planning food for the coming week. For the most part, I love this ritual, and usually have no trouble at all devising an entire week of inspiring dinners- all varied in texture, flavor, and nutritional attributes (of course), meals that I look forward to all week long. But then I have to choose a lunch for the work-week, and I hit a wall. I’ll then spend the next hour or even more (really!) thumbing through pinterest, foodgawker, and previous meal plans, like-
no… no… no… too many ingredients… no… I’ll get sick of that in two days… no… no… no… super unhealthy… no… no… too healthy…
In the span of time it takes me to merely decide what to eat for lunch for the coming week, I could have whipped up an entire gallon of egg salad and gone on with my life. But who wants a gallon of egg salad? It’s enough to make me want to throw my hands up and resign myself to spending a small fortune at the food carts every single day. But I’m stubborn, and I hate standing in lines for food. Plus, I write a food blog, for pete’s sake…
All of this is to say that it’s thrilling when I can introduce a new lunch to my go-to repertoire. Enter, it’s newest member- whipped feta with quick heirloom tomato bruschetta. It’s short on ingredients, enormous on flavor, and keeps in the fridge all week- in other words, it’s a real go-getter. You can prep on Sunday and then assemble in a jiffy at lunch-time. Or- serve it as a starter at your next dinner party. Better still- pack it in a romantic picnic! Don’t forget the Rosé!
The bright, zesty flavors are uplifting and sure to stave off mid-week boredom. I am enamored with the lovely, marbled colors that heirloom tomatoes lend (you can find heirloom cherry tomatoes at Trader Joe’s), but you can, of course, use whatever type of tomato you like best or have handy.
- 6 oz. feta cheese
- 1 c. greek yogurt
- 2 lb. heirloom cherry tomatoes, coarsely chopped (or any tomato)
- 2 cloves garlic, minced
- 8-10 fresh basil leaves, fine chiffonade
- a splash of vinegar (your favorite- I used a rosé vinegar)
- a pinch each of salt and pepper
- Toasted baguette or crackers for serving
- Combine feta and yogurt in bowl of stand mixer and whip at a quick speed until fluffy and smooth- pause to scrape the bowl as needed.
- Combine tomatoes, garlic, basil and vinegar in a large bowl. Season to taste with salt and pepper.
- Store the whipped feta and bruschetta in sealed containers and refrigerate until ready to eat.