Crostini With Sundried Tomato Feta Spread Food

TOMATO CROSTINI WITH WHIPPED FETA

Steps:

• For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the 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.
• 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 in the basil and taste for seasonings.
• To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

CROSTINI WITH SUNDRIED TOMATO-FETA SPREAD

Steps:

• Drain the tomatoes, reserving oil; set aside. Bias-slice the bread into forty 1/2" slices. Lightly brush 1 side of each slice with some of the reserved oil. Bake in a 400 degree oven 4-5 minutes each side or until light brown.
• Meanwhile, finely chop the tomatoes. In a small bowl stir together the tomatoes, onion, capers, olives and garlic: set aside. In a small mixing bowl beat the cream cheese and milk with electric mixer on medium speed until smooth. Stir in the feta or goat cheese cheese till nearly smooth.
• To serve, spread cheese mixture on oiled side of toasts. Top with a small amount of tomato mixture. Serve immediately.

BAKED FETA SPREAD WITH SUN-DRIED TOMATOES

Steps:

• Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
• Preheat the oven to 325 degrees F (165 degrees C).
• Transfer ingredients to a small oven-proof stone dish or ramekin.
• Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.

SIMPLE CROSTINI

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

CROSTINI WITH FETA-CHILE SPREAD

Steps:

• Prepare medium heat grill.
• Char poblano and jalapeno chilies until blackened all over. Wrap chilies in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeno chile; transfer to processor. Add feta, sour cream, chopped fresh dill and lemon juice to processor; puree until smooth. Season with salt and pepper. Cover and chill until firm enough to spread, about 2 hours.
• Peel, seed and thinly slice remaining poblano chile. This can be made 1 day ahead.
• Prepare barbecue grill to medium-high heat. Brush 1 side of baguette slices with extra virgin olive oil. Grill oiled side of bread until toasted, about 2 minutes. Transfer toasts to platter. Spoon about 2 teaspoons chile spread over each toast, top with thinly slices poblano chile, and serve.

CROSTINI WITH OLIVES AND FETA SPREAD

Steps:

• To make crostini: partially freeze the unsliced bread loaf.
• Cut into 40 (1-inch-thick) slices.
• Arrange on a cookie sheets.
• Drain the tomatoes, reserving oil.
• Lightly brush one side of each slice with the reserved tomato oil or olive oil.
• Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes more, or until golden brown.
• Finely chop the drained tomatoes; stir in the olives and the minced garlic; set aside.
• In a small bowl, beat the cream cheese until softened.
• Beat in the feta cheese and milk until smooth.
• Spread the feta/cream cheese mixture on top of the oiled side of the baked crostini.
• Top with a small dollop of tomato mixture.
• Garnish the crostini with shredded fresh basil.