Whipped Feta and Tomato Crostini
Servings: 6 people or more
Ingredients
For the whipped feta
- 6 oz feta cheese, crumbled (I bought a block and crumbled it myself)
- 2 oz cream cheese, at room temperature (set it out about 30 minutes before needed)
- 1/3 cup your favorite extra virgin olive oil
- 2 tbsp fresh lemon juice (one regular sized lemon)
- salt and pepper
For the tomatoes
- 2 shallots or onions, minced (about 2 tablespoons)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 tbsp red wine or apple cider vinegar
- 1/3 cup your favorite olive oil
- 2 pounds cherry or grape tomatoes, cut in halves and quarters
- salt and pepper to taste
- 3 tbsp julienned basil plus more for garnish
The rest
- 2 tbsp toasted pine nuts (or chopped walnuts)
- 1 baguette, sliced into about 20 slices.
Instructions
For the whipped feta
- With a food processor or mixer, mix the cream cheese and feta together.
- Add 1/3 cup olive oil, lemon juice plus salt and pepper to taste. Process until smooth.
- Transfer to a bowl and refrigerate until needed.
For the tomatoes
- About an hour before you plan to serve, combine the shallots, garlic and vinegar in a bowl. Let stand 5 minutes.
- Whisk in 1/3 cup olive oil, salt and pepper. Stir in the chopped tomatoes and basil. Let stand while toasting the baguette slices. Before serving, taste and adjust the seasonings.
The rest
- Toast the baguette slices using your preferred method. We grilled ours, but if a grill wasn't available, I'd use an air fryer or the oven.
- Spread a generous amount of whipped feta on the crostini. Top with a portion of the tomatoes. Arrange on a serving tray. Scatter the nuts and remaining basil over top.