Tomato Crostini With Whipped Feta Food

TOMATO CROSTINI WITH WHIPPED FETA

Tomato Crostini with Whipped Feta image

Provided by Ina Garten

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

6 ounces good feta, crumbled
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 good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
2 tablespoons toasted pine nuts

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.

CHERRY TOMATO CROSTINI WITH WHIPPED FETA RECIPE - (4.5/5)

Cherry Tomato Crostini with Whipped Feta Recipe - (4.5/5) image

Provided by dkanon

Number Of Ingredients 12

Ingredients

1 whole French Baguette, sliced 1/2-inch thick
1/2 cup extra virgin olive oil, divided
6 ounces Feta cheese, crumbled
2 ounces cream cheese, softened
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds cherry tomatoes, halved
2 whole shallots, minced
2 cloves garlic, minced
2 tablespoons red wine vinegar
3 tablespoons basil leaves, chopped

Steps:

Preheat the oven to 400°F. Arrange the bread slices on a large rimmed baking sheet and brush the tops with 1/4 cup of olive oil. Bake for 10 to 12 minutes, until lightly toasted. Meanwhile, combine the feta, cream cheese, remaining 1/4 cup of olive oil, and lemon juice in the bowl of a food processor and pulse until smooth. Season with salt and pepper, to taste. Set aside. Stir together the tomatoes, shallots, garlic, and vinegar in a medium bowl to combine. Season with salt and pepper, to taste. To assemble, spread some whipped feta over each toasted bread slices. Spoon the tomatoes over the crostini and sprinkle the basil over the top.

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