Tomato Crostini with Whipped Feta
This appetizer recipe, taken from Ina Garten , will be a huge hit at any gathering. Lemon juice infuses flavour into the blended cheeses, and the subtle herb flavours perk up the cherry tomatoes. Load up a platter with these pretty tidbits and watch them disappear. What's the best season to serve this - any season!
More Appetizers: Marinated Cheese, Marinated Tomatoes, Squash Toasts with Ricotta, Cider Vinegar & Maple Syrup
Yield: 20-25 (depending on the size of bread or cracker)
Serves: 10-15
Ingredients
6 ounces feta cheese, crumbled
2 ounces cream cheese, room temperature
2/3 cup olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced onion or shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds cherry tomatoes or ripe heirloom, diced into 1/2 inch pieces
3 tablespoons julienned fresh basil leaves, plus extra for serving OR 3 teaspoons dried basil, or more
20 to 25 (1/2-inch-thick) crostini made from no-knead artisan French bread or diagonal baguette slices, toasted or crackers
2 tablespoons toasted slivered almonds or pine nuts
Method
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 - teaspoon pepper.
Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
Toast the slivered almonds or pine nuts on a griddle or sauté pan over medium-high heat. Stir constantly for 3-5 minutes and remove as soon as the nuts begin to brown. Transfer to a bowl to avoid burning.
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 nuts. Sprinkle with extra basil if desired and serve.
This appetizer recipe, taken from Ina Garten , will be a huge hit at any gathering. Lemon juice infuses flavour into the blended cheeses, and the subtle herb flavours perk up the cherry tomatoes. Load up a platter with these pretty tidbits and watch them disappear. What's the best season to serve this - any season!
More Appetizers: Marinated Cheese, Marinated Tomatoes, Squash Toasts with Ricotta, Cider Vinegar & Maple Syrup
Yield: 20-25 (depending on the size of bread or cracker)
Serves: 10-15
Ingredients
6 ounces feta cheese, crumbled
2 ounces cream cheese, room temperature
2/3 cup olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced onion or shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds cherry tomatoes or ripe heirloom, diced into 1/2 inch pieces
3 tablespoons julienned fresh basil leaves, plus extra for serving OR 3 teaspoons dried basil, or more
20 to 25 (1/2-inch-thick) crostini made from no-knead artisan French bread or diagonal baguette slices, toasted or crackers
2 tablespoons toasted slivered almonds or pine nuts
Method
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 - teaspoon pepper.
Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
Toast the slivered almonds or pine nuts on a griddle or sauté pan over medium-high heat. Stir constantly for 3-5 minutes and remove as soon as the nuts begin to brown. Transfer to a bowl to avoid burning.
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 nuts. Sprinkle with extra basil if desired and serve.