Cherry Tomato Crostini With Whipped Feta Recipe 455

TOMATO CROSTINI WITH WHIPPED FETA

Steps:

• Mix the feta and cream cheese in a food processor until the cheeses are well blended.
• To the processor, add 1/3 cup of the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until smooth. Set aside.
• In a medium bowl, combine the shallots, garlic and vinegar.
• Add the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and whisk until combined.
• Add the tomatoes and basil and gently stir and set aside for about 15 minutes.
• Add more salt and pepper if needed.
• Spread each slice of bread with some of the feta mixture.
• With a slotted spoon, top each slice of bread with the tomato mixture (you want to drain a lot of the juice off).
• Top each crostini appetizer with the pine nuts. Sprinkle with extra basil and serve immediately.

TOMATO CROSTINI WITH WHIPPED FETA

Steps:

• 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.

CHERRY TOMATO CROSTINI WITH WHIPPED FETA RECIPE - (4.5/5)

Steps:

• Preheat the oven to 400°F. Arrange the bread slices on a large rimmed baking sheet and brush the tops with 1/4 cup of olive oil. Bake for 10 to 12 minutes, until lightly toasted. Meanwhile, combine the feta, cream cheese, remaining 1/4 cup of olive oil, and lemon juice in the bowl of a food processor and pulse until smooth. Season with salt and pepper, to taste. Set aside. Stir together the tomatoes, shallots, garlic, and vinegar in a medium bowl to combine. Season with salt and pepper, to taste. To assemble, spread some whipped feta over each toasted bread slices. Spoon the tomatoes over the crostini and sprinkle the basil over the top.