The whipped feta added to this Tomato Crostini brings this dish to a whole new level. Your guests will love it. Serve it with soup for a whole meal!
I am a big fan of a tomato-garlic mixture on a toasted rustic piece of bread also known as bruschetta. For this Ina Garten recipe, the tomato mixture is placed on crostini, toasted baguette.
Whipping together the feta cheese with the cream cheese gives the cheese spread a smooth light flavor and combined with the tomatoes and toasted pine nuts, every bite is perfection!
This Tomato Crostini appetizer is a hit at every party and is devoured immediately! You will have a beautiful presentation as an appetizer or a first course. Everything can be prepared in advance and assembled right before your guests arrive.
More Favorite Appetizers
- Garlicky Mushrooms - so yummy!
- Chilled Tomato Soup - perfect for summer!
- Prosciutto Wrapped Figs - another yummy Ina recipe.
- Air Fryer Sweet Potato Fries - with chili lime!
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Tomato Crostini with Whipped Feta
- 6 ounces feta cheese, crumbled
- 2 ounces cream cheese, room temperature
- 2/3 cup olive oil, divided
- 2 Tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon freshly ground pepper, divided
- 2 Tablespoons minced shallots, (about 2 cloves)
- 2 teaspoons minced garlic, (about 2 cloves)
- 2 Tablespoons red wine vinegar
- 2 pounds ripe heirloom or cherry tomatoes, 1/2" diced
- 3 Tablespoons julienned fresh basil leaves, plus extra for garnish
- 20-25 baguette slices, cut diagonally about 1/2" thick
- 2 Tablespoons pine nuts, toasted (see note below)
- 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.
- Place the bread slices on sheet pans, brush with olive oil, and bake at 425º F for 6 to 8 minutes, until lightly browned.
- Toast pine nuts in a dry sauté pan for about 3 minutes, stirring. Watch them carefully, the oils in the nuts will burn quickly.
Gr8 Tips:For a lighter cheese spread, use plain yogurt instead of cream cheese. You can also use the “Light” cream cheese or Neufchâtel. Pistachios can be used instead on pine nuts for extra crunch. Drizzle balsamic glaze over the top of the tomato crostini for added flavor.
Recipe adapted from Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust