Tomato Crostini with Whipped Feta

MEDITERRANEANSource

Easy appetizer featuring toasted baguette slices topped with creamy whipped feta and fresh, marinated tomatoes.

Ingredients

16

WHIPPED FETA

Feta Cheese

6 oz

Cream Cheese

2 oz

Olive Oil

⅓ cup

Lemon Juice

2 tbsp

Kosher Salt

To taste

½ tsp

Black Pepper

To taste

¼ tsp

TOMATO TOPPING

Shallots

2 tbsp

Garlic

2 cloves

Red Wine Vinegar

2 tbsp

Olive Oil

⅓ cup

Kosher Salt

To taste

1 tsp

Black Pepper

To taste

½ tsp

Heirloom or Cherry Tomatoes

1/2-inch-diced

2 lb

Fresh Basil Leaves

Julienned, plus extra for serving

3 tbsp

FOR ASSEMBLY

Baguette Slices

1/2-inch-thick, toasted

25 slices

Toasted Pine Nuts

2 tbsp

Equipment

Food Processor

Instructions

1Prepare the Whipped Feta10m

Combine Cheeses

Place the crumbled feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed.

Add Liquids and Seasonings

Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Process until smooth.

2Marinate the Tomatoes15m

Combine Aromatics and Vinegar

In a medium bowl, combine the minced shallots, minced garlic, and red wine vinegar. Set aside for 5 minutes to allow flavors to meld.

Add Oil and Seasonings

Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until well combined.

Add Tomatoes and Basil

Gently stir in the diced tomatoes and julienned basil leaves. Let sit for 10 minutes to marinate. Taste and adjust seasonings if needed.

3Assemble the Crostini5m

Spread Feta

Spread each toasted baguette slice with a generous amount of the whipped feta.

Top with Tomatoes

Using a slotted spoon to drain excess liquid, place a portion of the marinated tomatoes on top of the whipped feta on each crostini.

Garnish and Serve

Arrange the crostini on plates. Scatter with toasted pine nuts and sprinkle with extra fresh basil leaves. Serve immediately.