Tomato Bruschetta Board
Step up your charcuterie game with this mouth watering Tomato Bruschetta Board! Complete with Whipped Feta, seasoned and roasted tomatoes, and sauteed corn.
Servings: 4 servings
Calories: 262kcal
Ingredients
- 2 cups corn cut off the cob; about 2 cobs
- 4 cups multi-colored grape tomatoes
- 3 cloves fresh garlic minced
- 1 tablespoon fresh thyme
- 2 tablespoons olive oil or avocado oil
- salt and pepper to taste
- 4 ounces feta i recommend full-fat for the best taste and texture
- 1/2 cup Greek yogurt again, full-fat for best results
- 1 tablepsoon olive oil the higher quality, the better.
- 1 clove garlic
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 400-F.
- Slice the tomatoes in half, then toss with the olive oil, minced garlic, and thyme.
- Roast the tomatoes until the skins are loose and the tomatoes are juicy, about 20 minutes.
- Cook the corn in a skillet for 3-4 mins until the kernels are brighter in color. Season with salt and pepper.
- Spread Whipped Feta onto a serving dish or board.
- Top the board with seasoned corn, then spoon the roasted tomatoes on top.
- Serve with toasted baguette slices, pita wedges, crackers, or any of your other favorite dippers.
HOW TO MAKE WHIPPED FETA
- Add all of the ingredients to a food processor or blender.
- Whip until light and fluffy.
Notes
CHEF JENN’S TIPS
- You can make all the components of this tomato charcuterie board ahead of time, then just assemble it before serving.
- Garden-fresh tomatoes will be even more flavorful.
- Wondering what to serve with this tomato appetizer? I love it with grilled baguette slices, pita, pita crackers, or even bagel crisps.
Nutrition
Serving: 0.5cups | Calories: 262kcal | Carbohydrates: 26g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 26mg | Sodium: 341mg | Potassium: 599mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1648IU | Vitamin C: 30mg | Calcium: 199mg | Iron: 1mg