Crostini With Whipped Feta Roasted Tomatoes Recipes

CROSTINI WITH THYME-ROASTED TOMATOES

Crostini with Thyme-Roasted Tomatoes image

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 6

Ingredients

4 plum tomatoes, halved lengthwise
Extra-virgin olive oil, for drizzling
Kosher or sea salt and freshly ground pepper
1 to 2 teaspoons dried thyme
8 1/2-inch-thick slices baguette, cut on the bias
1 clove garlic

Steps:

Preheat the oven to 275 degrees. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt, pepper and the thyme. Roast 1 hour 30 minutes to 2 hours, or until the tomatoes are very soft and slightly shrunken.
Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato.

ROASTED TOMATOES AND WHIPPED FETA ON TOAST

Roasted Tomatoes and Whipped Feta on Toast image

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

Ingredients

8 ounces feta cheese
6 tablespoons heavy cream
1 loaf of your favorite bread (about 1 pound)
Zest of 1 grapefruit, plus 1 tablespoon grapefruit juice
1/2 tablespoon tomato oil, from roasted tomatoes (see recipe)
1 garlic clove, finely chopped
2 cups wild arugula or torn chicory
1/2 cup torn parsley or mint
4 cups roasted tomatoes, roughly chopped if large (see recipe)
Salt and pepper to taste

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

TOMATO CROSTINI WITH WHIPPED FETA

Tomato Crostini with Whipped Feta image

Provided by Ina Garten

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
2 tablespoons toasted pine nuts

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.

CHERRY TOMATO CROSTINI WITH WHIPPED FETA RECIPE - (4.5/5)

Cherry Tomato Crostini with Whipped Feta Recipe - (4.5/5) image

Provided by dkanon

Number Of Ingredients 12

Ingredients

1 whole French Baguette, sliced 1/2-inch thick
1/2 cup extra virgin olive oil, divided
6 ounces Feta cheese, crumbled
2 ounces cream cheese, softened
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds cherry tomatoes, halved
2 whole shallots, minced
2 cloves garlic, minced
2 tablespoons red wine vinegar
3 tablespoons basil leaves, chopped

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.

FETA AND ROASTED TOMATO CROSTINI

Feta and Roasted Tomato Crostini image

Take your appetizer game to a new level with this Feta and Roasted Tomato Crostini recipe. With sliced grape tomatoes, artichoke hearts, feta cheese and more, this Healthy Living Feta and Roasted Tomato Crostini recipe is an impressive springtime appetizer!

Provided by My Food and Family

Categories Home

Time 25m

Yield 16 servings

Number Of Ingredients 6

Ingredients

1 cup grape tomatoes, cut in half
1 can (14 oz.) artichoke hearts, well drained, quartered
1/4 cup KRAFT Greek Vinaigrette Dressing
16 French bread slices, 1/2 inch thick
1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, cut into 16 slices
16 Kalamata olives

Steps:

Heat oven to 400°F.
Toss tomatoes and artichokes with dressing; spread onto foil-covered rimmed baking sheet.
Place bread slices in single layer on second baking sheet.
Bake, on separate oven racks, 15 min., turning bread after 8 min.
Arrange cheese slices on platter. Add olives and remaining ingredients.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0.9883 g, Sugar 0 g, Protein 4 g