Cherry Tomato Crostini With Whipped Feta Recipe 455
TOMATO CROSTINI WITH WHIPPED FETA
Steps:
- 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 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
- 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 in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon 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.
ROASTED TOMATOES AND WHIPPED FETA ON TOAST
I love putting roasted tomatoes on toast with whipped feta, and it's the easiest thing in the world. If you want to make it fancy for guests, try this recipe. I like to amaze them and cut the bread lengthwise into 1/2-inch slabs rather than across. Creative cutting will take you a long way in this world. A word about the cheese: Make sure you press the feta or it'll have too much liquid in it to set up properly. If you're really strapped for time, you can substitute fresh ricotta for the feta, but it's not going to make your tomatoes pop quite as much.
Provided by Amanda Cohen
Categories dinner, lunch, finger foods, appetizer
Time 1h20m
Yield 5 to 6 large toasts
Number Of Ingredients 10
Steps:
- Press the feta for an hour: Take a stack of plates, wrap the feta in a dish towel, put it on the bottom plate, and put the rest of the stack on top of it.
- Purée the pressed feta in a food processor until smooth. Combine the feta and heavy cream in a bowl and mix it by hand until it's smooth and creamy. Refrigerate until ready to use.
- Slice your loaf of bread into 1/2-inch-thick pieces. Toast your pieces in the oven or toaster just until heated; you want it crispy and warm, but no color.
- In a large bowl, place grapefruit juice, tomato oil, garlic, arugula and herbs; toss to combine. Add more oil and grapefruit juice if desired.
- Spread the whipped feta on the toast, then put down a layer of greens. Top with a layer of tomatoes. Season to taste with salt and pepper, sprinkle the grapefruit zest on top, and serve.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 9 grams, TransFat 0 grams
CHERRY TOMATO CROSTINI WITH WHIPPED FETA RECIPE - (4.5/5)
Provided by dkanon
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F. Arrange the bread slices on a large rimmed baking sheet and brush the tops with 1/4 cup of olive oil. Bake for 10 to 12 minutes, until lightly toasted. Meanwhile, combine the feta, cream cheese, remaining 1/4 cup of olive oil, and lemon juice in the bowl of a food processor and pulse until smooth. Season with salt and pepper, to taste. Set aside. Stir together the tomatoes, shallots, garlic, and vinegar in a medium bowl to combine. Season with salt and pepper, to taste. To assemble, spread some whipped feta over each toasted bread slices. Spoon the tomatoes over the crostini and sprinkle the basil over the top.
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- Preheat oven to 350 degrees. Slice baguette into 1/2 inch slices and place on large baking sheets. Bake for 8 minutes or until rounds are crispy. Set aside.
- Prepare the whipped feta cheese spread by placing feta cheese, cream cheese, lemon juice, 1/3 cup olive oil, salt, and pepper in food processor and mix until completely combined. Set aside.
- Prepare the tomatoes by cutting into quarters (if the tomatoes are really small, cut in halves) and place in large bowl. Add vinegar, shallots, garlic, and remaining 1/3 cup of olive oil to the bowl. Season with salt and pepper. Take 1/2 of the basil leaves and minced them finely. Add to the bowl and mix the contents together.
- Spread about 1 1/2 teaspoons of the whipped feta onto each baguette round. Scoop tomatoes with a slotted spoon and place on top of each baguette. Thinly julienne the rest of the basil into very thin ribbons and sprinkle them over the tops of the prepared crostini. Serve immediately.
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- 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 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
- 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 in the remaining 1/3 cup olive oil, 1 teaspoon salt, and - teaspoon 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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