Tomato Crostini with Whipped Feta
★★☆☆☆
Ingredients
- 6 ounces feta cheese, crumbled (170 g)
- 2 ounces cream cheese, softened (56.7 g)
- 2/3 cup good-quality olive oil, divided (158 ml)
- 2 Tbsp fresh lemon juice (29.6 ml)
- Salt and freshly ground black pepper
- 2 Tbsp minced shallots (from 2 shallots) (29.6 ml)
- 2 tsp minced garlic (from 2 cloves) (9.9 ml)
- 2 Tbsp red wine vinegar (29.6 ml)
- 2 pounds ripe heirloom or cherry tomatoes, diced (907 g)
- 3 Tbsp julienned fresh basil leaves, plus extra for serving (44.4 ml)
- 20-25 (1/2-inch thick) slices baguette, cut on the diagonal and toasted
- 2 Tbsp toasted pine nuts (29.6 ml)
Instructions
- Make the whipped feta: Combine feta, cream cheese, 1/3 cup olive oil, lemon juice, salt, and pepper in a food processor. Process until smooth.\n2. Make the tomato topping: Combine shallots, garlic, and red wine vinegar in a small bowl. Let stand for 5 minutes. Whisk in the remaining olive oil, salt, and pepper. Add diced tomatoes and gently stir to combine. Let stand for 10 minutes. Stir in basil. Adjust seasonings, if needed.\n3. Assemble the crostini: Spread whipped feta on toasted baguette slices. Top with tomato mixture. Sprinkle with pine nuts and garnish with additional basil leaves.
Wine Pairing: Light White (Sauvignon Blanc) — Sauvignon Blanc