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4.2 from 13 votes

Tomato Crostini with Whipped Feta

We love Ina Garten's recipes here at Great Eight Friends. This appetizer has been adapted from her recipe.
Author: Jurga

Ingredients

  • 6 ounces feta cheese, crumbled
  • 2 ounces cream cheese, room temperature
  • cup olive oil, divided
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 ½ teaspoons salt, divided
  • ¾ 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, ½" diced
  • 3 Tablespoons julienned fresh basil leaves, plus extra for garnish
  • 20-25 baguette slices, cut diagonally about ½" thick
  • 2 Tablespoons pine nuts, toasted (see note below)

Instructions

  • Mix the feta and cream cheese in a food processor until the cheeses are well blended.
  • To the processor, add ⅓ cup of the olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper and pulse until smooth.  Set aside.
  • In a medium bowl, combine the shallots, garlic and vinegar.
  • Add the remaining ⅓ cup olive oil, 1 teaspoon salt, and ½ 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.

Notes

Gr8 Notes:

  • 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.
Tried this recipe?Mention @Great8Friends or tag #gr8food!