Tomato Crostini with Whipped Feta
Party Appetizer
Whipped Feta and Tomato Crostini is one of my favorite recipe ideas for gorgeous tomatoes.
A mouthwatering, creamy, rich and tangy, party appetizer is always a hit at gatherings!
Tips & Tricks:
You can make the whipped feta ahead and keep in the refrigerator for up to 4 days in an airtight container. Allow it to come to room temperature to soften before spreading onto crostini slices.
Ingredients:
6 ounces feta cheese
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons red wine vinegar
2 pounds ripe heirloom grape or cherry tomatoes, 1/2-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for garnish
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
2 tablespoons toasted pine nuts
Cooking Instructions:
Preheat your oven to 400 degrees, cut your baguette into ½ inch thick diagonal slices. Place on a baking sheet and brush with olive oil, sprinkle with kosher salt & cracked pepper. Place into the oven for about 5-7 minutes until they are toasty and warm.
[ 1 ] For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with a steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth and creamy. You may have to add a few more drops of olive oil to achieve the creamy consistency.
[ 2 ] For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir some of the basil in the mixture.
[ 3 ] To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomato mixture on top of each bread slice. Put the crostini on a platter and scatter with the pine nuts. Sprinkle them with extra basil and serve.
