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Cherry & Mint Polenta Bruschetta

This Cherry & Mint Polenta Bruschetta is the perfect appetizer or starter to feed a crowd. The tart cherries and salty feta works perfectly on top of the savory polenta rounds.
Course Appetizer
Cuisine Vegetarian
Servings 12 rounds
Author Shelly Westerhausen


  • 1 18 oz round tube of cooked polenta
  • 1 Tbsp olive oil
  • salt / pepper
  • 1 pound dark cherries (like bing), pitted and sliced in half
  • 2 tsp chopped mint leaves
  • 1/2 cup crumbled feta cheese
  • 1 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 tsp honey
  • Dash of pepper


  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper. Slice polenta into 12 even rounds and place in a single layer on baking sheet.
  2. Brush 1 Tbsp olive oil on both sides of the polenta rounds and sprinkle with salt and pepper. Bake for thirty minutes, flipping halway through, or until the ends begin to crisp up. Remove from oven and let cool.
  3. Meanwhile, in a mixing bowl, toss together cherries, mint, and feta.
  4. In a small bowl, whisk together 1 Tbsp olive oil, balsamic vinegar, honey, and a dash of pepper.
  5. Drizzle over cherry mixture and mix until the mixture is evenly coated.
  6. Divide and top the cherry mixture evenly over the polenta rounds and serve right away.