Tomato Crostini with Whipped Feta
These crunchy crostini feature a fresh medley of tomatoes and basil on a layer of whipped feta. The various parts can be prepped ahead of time, and the crostini can be assembled just before serving. It’s from Ina Garten’s 2012 cookbook, “Barefoot Contessa
Makes 6 to 8 servings
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
Freshly ground black pepper
2 tablespoons minced shallots
2 teaspoons minced garlic
2 tablespoons red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, cut into 1⁄2 inch dice
3 tablespoons julienned fresh basil leaves, plus more for serving
20 to 25 diagonal sliced baguette slices (1⁄2 inch thick), toasted (see note)
2 tablespoons pine nuts, toasted (see note)
Place feta and cream cheese in bowl of a food processor fitted with steel blade. Pulse until cheeses are combined. Add 1/3 cup olive oil, the lemon juice, 1⁄2 teaspoon salt and 3⁄4 teaspoon pepper. Process until smooth.
Up to an hour before serving, combine shallots, garlic and vinegar in a medium bowl. Set aside for 5 minutes, then whisk in remaining 1/3 cup olive oil, 1 teaspoon salt and 1⁄2 teaspoon pepper. Add tomatoes, stir gently, and set aside for 10 minutes. Stir in julienned basil, and adjust seasoning to taste. To assemble, spread each baguette slice with a generous amount of the whipped feta. Using a slotted spoon, spread tomatoes across top of each crostini, topping each with a few pine nuts. Serve garnished with extra basil.
Notes: To toast bread slices, heat oven to 425 degrees, place baguette slices on baking sheet and brush both sides lightly with olive oil. Bake 6 to 8 minutes until lightly browned, turning halfway through.
Toast pine nuts in a dry pan over medium heat about 6 minutes, stirring occasionally.