Tomato Bruschetta with Whipped Feta Spread

The word ‘bruschetta’ is one of those words that I can never remember how to pronounce correctly. If I go to order it at a restaurant or something, I always freeze up as I go to say it because a voice in my heads suddenly pops up and reminds me that I always say it wrong.

Ok. I just looked it up. It is pronounced broo-scetta as opposed to broo-shetta.

Despite my inability to pronounce bruschetta, I still find it rather amusing when I hear other people mispronouncing food related words. Especially when they claim to be well-travelled foodies. I was watching My Kitchen Rules the other night (It’s sad I know, but I love that show) and one of the teams kept pronouncing paella without the silent Ls. So they were saying pay-ella instead of the correct pah-eh-ya. Yep, chuck some pay-ella on your tort-ill-a why dontcha? Says the lady who has almost certainly ordered broo-shetta more than once.

Now chorizo is a funny one. I just looked it up and found two sites both claiming different ways of pronouncing it. One claiming cho-ritz-o is correct, another pronouncing it cho-reeth-o. I’ve definitely heard this one pronounced both ways by ‘people in the know’ so perhaps it’s a variation in dialects.

Don’t even get me started on Pho. I just say Fa but I know that’s still not right.

Are there other commonly mispronounced dishes or food terms that you know of?


With basic ingredients like these, the quality of them really matters. Make sure you use a fresh, crusty bread and very ripe cherry tomatoes. I’m using extra virgin avocado oil as I’m trying to use it up before our departure, but extra virgin olive oil would be great too.



Letting the tomatoes marinate in a bit of salt and pepper before you use them is a great trick and something that I do all the time, even if I’m just putting them into a basic salad.



Making the whipped feta spread is as easy as processing some cream cheese and feta. Make sure both the feta and cream cheese are closer to room temperature than fridge temperature and it will come together easily. I like the addition of the raw garlic, but feel free to leave it out if you don’t like the taste of it.


whipped feta spread

This spread will last for a few days in the fridge if you don’t use it all at once. It’s definitely more spreadable and tasty at room temperature though, so make sure you bring it out of the fridge a bit before you want to use it.


tomato bruschetta with whipped feta spread

I’m not really one to celebrate Valentine’s Day (although it’s a good excuse to eat some chocolate) but if I was, perhaps this tomato bruschetta would make a bit of a romantic breakfast or light meal for two. And garlic breath is ok if you both have it right?



Tomato Bruschetta with Whipped Feta Spread

Ingredients – Serves 2-3 as a light meal or breakfast

  • ½ cup of crumbled feta at room temperature
  • 3 tbs of cream cheese at room temperature
  • 1 cup of ripe cherry tomatoes, roughly chopped
  • Small pinch of finely grated or smashed garlic
  • 6 slices of crusty bread of your choice
  • Torn basil leaves to garnish
  • Extra virgin olive oil or avocado oil to garnish



  1. Place the chopped tomatoes into a small mixing bowl and season with salt and pepper. Set aside at room temperature while you prepare the other elements.
  2. To make the whipped feta, add the feta, cream cheese and garlic to a mini processor and process until a smooth, paste-like consistency forms.
  3. To assemble, toast the bread if desired and then spread a generous portion of the whipped feta onto each slice. Top with the seasoned tomatoes and then scatter the basil leaves over. Drizzle each piece of bruschetta with the extra virgin oil and serve immediately. Any leftover whipped feta spread keeps well for a few days if refrigerated.


tomato bruschetta



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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.

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