Wednesday, 2 April 2014

Tomato Crostini with Creamy Whipped Feta

This is a great starter and wonderful for the first course. The crisp toasts with the creamy lemony cheese topped with juicy sweet tomatoes is such a great fresh combination. You can make all the components ahead of time and then assemble right before serving. This recipe came from Ina Garten, and I will be making for many years as I hope you do too!!


Cheese Mixture:

6 oz feta cheese
4 oz cream cheese
⅓ Cup olive oil
2 Tablespoons freshly squeezed lemon juice
Kosher salt and pepper

Tomato Mixture:
2 Tablespoons minced shallots(2 shallots)
2 teaspoons minced garlic(2 cloves)
2 Tablespoons red wine vinegar
⅓ Cup olive oil
1 teaspoon salt
½ teaspoon pepper
Approximately 2 pounds cherry tomatoes, cut in half
3 Tablespoons julienned fresh basil leaves, plus more for garnish
2 Tablespoons pine nuts, toasted

20 baguette slices about ½ inch thick. Cut on diagonal. Toasted with a little olive oil.

Whip feta and cream cheese. Add ⅓ Cup olive oil, lemon juice and salt and pepper to taste.
About one hour before serving combine shallots, garlic and vinegar, allow to sit for 5 minutes.
Whisk in olive oil, salt and pepper. Add the tomatoes, stir gently.
Add basil and pine nuts.

To assemble. Spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place tomatoes on top.Sprinkle with fresh basil. Serve immediately.

Brush bread slices with olive oil and toast in the oven.

Set aside toasts until assembling time.

Combine feta and cream cheese, whip. Add olive oil, lemon juice and salt and pepper.

Combine minced shallots, garlic and red wine vinegar. Let rest for 5 minutes. Whisk in olive oil., salt and pepper. Gently stir in tomatoes, basil and pine nuts.
Spread a generous amount of cheese mixture on bread. With a slotted spoon top toast with tomato mixture. Garnish with basil. Serve immediately.

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