TOMATO CROSTINI WITH WHIPPED FETA

By jarren

Ingredients

• Baguettes, cut diagonally to make 20 to 25 1/2" slices, toasted
• 2/3 cup good olive oil, divided
• 6 oz feta, crumbled
• 2 oz cream cheese, at room temperature
• 2 tbsp freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• 2 tbsp minced shallots
• 1 garlic clove, minced
• 2 tbsp red wine vinegar
• 2 lb ripe heirloom or cherry tomatoes, in 1/2" dice (red & yellow)
• 3 tbsp julienned fresh basil leaves, plus extra for serving
• 2 tbsp toasted pine nuts

Preparation

Step 1

Place the bread slices on sheet pans, lightly brush with olive oil and bake at 425F for 6 to 8 minutes, until lightly browned.

For the whipped feta, place the feta and cream cheese in a food processor, fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup olive oil, lemon juice, 1/2 tsp salt and 1/4 tsp pepper and process until smooth.

For the tomatoes, up to an hour before you plan to serve, combine the shallots, garlic and vinegar in a medium bowl. Set aside for 5 minutes. Whisk together the remaining olive oil, 1 tsp salt and 1/2 tsp 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 the whipped cheese. 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.