Tomato Crostini with Whipped Feta

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Picture of Tomato Crostini with Whipped Feta Recipe Photo: Tomato Crostini with Whipped Feta Recipe
Rated 5 stars out of 5
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  • Read 27 Reviews
Total Time:
40 min
Prep
30 min
Inactive
10 min
Yield:
6 to 8 servings
Level:
Easy
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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
  • 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

Directions

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.

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Newest Ratings and Reviews

Read all 27 reviews

  • on May 23, 2013

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    Fantastic blend of flavors. I drizzle a little balsamic glaze over the top of each one.

    people found this review Helpful.
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  • on May 11, 2013

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    I make these crostinis for small dinner parties (half the recipe and for large parties. I am always asked for the recipe and they are always the first to go. You must try these!

    people found this review Helpful.
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  • on April 11, 2013

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    These were amazing. I can't wait to make them this summer when my tomatoes are ready to harvest.

    people found this review Helpful.
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