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Crostini with Tomatoes and Whipped Feta

Print Recipe
Servings: 20 -25 crostini
Ingredients Method Notes

Ingredients
  

  • 6 ounces good feta cheese crumbled
  • 2 ounces cream cheese room temperature
  • 1/2 cup olive oil divided
  • 2 Tablespoons freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground pepper
  • 2 Tablespoons minced shallot ~1 large
  • 2 teaspoons minced garlic 2 cloves
  • 2 Tablespoons red wine vinegar
  • 2 pounds heirloom tomatoes 1/2 inch diced
  • 3 Tablespoons julienned fresh basil leaves plus more for serving
  • 20-25 diagonal baguette slices 1/2 inch thick, toasted (see notes)

Method
 

  1. Place feta and cream cheese in the bowl of a food processor fitted with a steel blade. Pulse until cheeses are mixed.
  2. Add 1/4 cup olive oil, lemon juice and 1/4 teaspoon black pepper and process until smooth. Refrigerate until ready to serve.
  3. For the tomato topping (up to an hour before serving) combine shallots, garlic and vinegar in a medium bowl. Set aside 5 minutes to allow shallots to absorb vinegar.
  4. Whisk in remaining 1/4 cup olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add tomatoes and stir gently. Stir in basil and taste for seasoning.
  5. To assemble: spread each baguette slice with a generous amount of whipped feta. With a slotted spoon, place some tomatoes on top. Garnish with additional chopped basil and serve.

Notes

For the crostini, I just cut a baguette in 1/2 inch slices, brush with olive oil and toast on a cookie sheet for ~7-9 minutes at 350 degrees or until lightly browned around the edges but still soft in the center. Easy recipe to cut in half if you are not serving for a large crowd.
Recipe source: adapted from Ina Garten via Oprah Magazine