Crostini With Feta Chile Spread Recipes
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.
CROSTINI WITH FETA-CHILE SPREAD
Provided by Jamie Purviance
Categories Food Processor Cheese Dairy Pepper Appetizer Vegetarian Backyard BBQ Summer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium heat). Char poblano and jalapeño chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeño chile; transfer to processor. Add feta cheese, sour cream, chopped fresh dill, and lemon juice to processor; puree until smooth. Season with salt and pepper. Cover and chill until firm enough to spread, about 2 hours. Peel, seed, and thinly slice remaining poblano chile. DO AHEAD Can be made 1 day ahead. Keep spread chilled. Cover and chill sliced chile.
- Prepare barbecue (medium-high heat). Brush 1 side of baguette slices with extra-virgin olive oil. Grill oiled side of bread until toasted, about 2 minutes. Transfer toasts to platter. Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile, and serve.
CROSTINI WITH OLIVES AND FETA SPREAD
This is a fantastic weekend appetizer. This can be prepared up to two days ahead, covered, and refrigerated until ready to use, actually it tastes even better if prepared ahead of time. The recipe may be doubled if desired. Prep time includes baking the crostini.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- To make crostini: partially freeze the unsliced bread loaf.
- Cut into 40 (1-inch-thick) slices.
- Arrange on a cookie sheets.
- Drain the tomatoes, reserving oil.
- Lightly brush one side of each slice with the reserved tomato oil or olive oil.
- Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes more, or until golden brown.
- Finely chop the drained tomatoes; stir in the olives and the minced garlic; set aside.
- In a small bowl, beat the cream cheese until softened.
- Beat in the feta cheese and milk until smooth.
- Spread the feta/cream cheese mixture on top of the oiled side of the baked crostini.
- Top with a small dollop of tomato mixture.
- Garnish the crostini with shredded fresh basil.
Nutrition Facts : Calories 112.3, Fat 4.5, SaturatedFat 2.1, Cholesterol 10.2, Sodium 248.8, Carbohydrate 14.6, Fiber 1.1, Sugar 0.3, Protein 3.7
CROSTINI WITH FETA-CHILE SPREAD
Fantastic appetizer from Bon Appetit. Use whatever fresh, mild chilies you can find. Great with a hearty Zinfandel or pale ale.
Provided by KathyP53
Categories Spreads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare medium heat grill.
- Char poblano and jalapeno chilies until blackened all over. Wrap chilies in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 poblano chiles and jalapeno chile; transfer to processor. Add feta, sour cream, chopped fresh dill and lemon juice to processor; puree until smooth. Season with salt and pepper. Cover and chill until firm enough to spread, about 2 hours.
- Peel, seed and thinly slice remaining poblano chile. This can be made 1 day ahead.
- Prepare barbecue grill to medium-high heat. Brush 1 side of baguette slices with extra virgin olive oil. Grill oiled side of bread until toasted, about 2 minutes. Transfer toasts to platter. Spoon about 2 teaspoons chile spread over each toast, top with thinly slices poblano chile, and serve.
Nutrition Facts : Calories 609.6, Fat 12.1, SaturatedFat 5.5, Cholesterol 22.1, Sodium 1399.6, Carbohydrate 103.3, Fiber 6.2, Sugar 2.6, Protein 20.5
CROSTINI WITH FETA-CHILE SPREAD
Steps:
- Prepare grill on medium heat. Char poblano and jalapeno chiles until blackened all over. Wrap chiles in paper bag and let stand 15 minutes. Peel, seed, and coarsely chop 2 polblano chiles and jalapeno chile; transfer to processor.
- Add feta cheese, sour cream, chopped fresh dill and lemon juice to process. Puree until smooth. Season with salt and pepper. Cover and chill until firm enough to spread, about 2 hours. Peel, seed, and thinly slice remaining chile.
- Prepare grill on medium-high heat. Brush 1 side of baguette slices with extra-virgin olive oil. Grill oiled side of bread until toasted, about 2 minutes. Transfer to plate. Spoon about 2 teaspoons chile spread over each toast, top with thinly sliced poblano chile and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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