Tomato Crostini with Whipped Feta

serves 6 to 8

This recipe comes from Ina Garten’s Barefoot Contessa FOOLPROOF.

  • 6 ounces good feta, crumbled
  • 2 ounces cream cheese, at room temperature
  • cup good olive oil, divided – ⅓ cup for feta, ⅓ cup for tomatoes
  • 2 TBL freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 TBL minced shallots (2 shallots)
  • 2 teaspoons minced garlic (2 cloves)
  • 2 TBL good red wine vinegar
  • 2 pounds ripe heirloom or cherry tomatoes, ½-inch-diced
  • 3 TBL julienned fresh basil leaves, plus extra for serving
  • 20 to 25 (½-inch-thick) diagonal baguette slices, toasted (place the bread slices on sheet pan, brush with olive oil, and bake at 425 for 6 to 8 minutes, until lightly browned)
  • 2 TBL toasted pine nuts (toast pine nuts in a dry sauté pan over low heat for 5 to 10 minutes)
  • 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 ⅓ cup of the olive oil, the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper and process until smooth I thought this was too salty, I’d cut the salt in half and then taste to see if it needs more
  • 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 the remaining ⅓ cup of olive oil, 1 teaspoon salt and ½ teaspoon of 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
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