Tomato Crostini With Whipped Feta Recipes

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TOMATO CROSTINI WITH WHIPPED FETA



TOMATO CROSTINI WITH WHIPPED FETA image

Categories     Condiment/Spread     Cheese     Tomato

Yield 8

Number Of Ingredients 9

ciabatta bread 1 11/2 loaves
6 oz feta
2 oz cream cheese
2/3 c good olive oil
2 tbs fresh squeezed lemon juice
2 tbs minced shallots
2 tbs minced garlic
2 tbs good red wine vinegar
2 lbs cherry or heirloom tomatoes cut small

Steps:

  • put feta and cream cheese in food processor and mix well. add 1/3 c olive oil, 1/2 tsp salt, 1/4 tsp pepper process till smooth. an hour before serving combine shallots, garlic and vinegar in med bowl...set aside for 5 min. Whisk in remaining 1/3 c olive oil, 1 tsp salt and 1/2 tsp pepper add tomatoes...set for 10 min add basil and assemble crostini spreading cheese mixture first and then tomato mixture with slotted spoon

TOMATO CROSTINI WITH WHIPPED FETA



TOMATO CROSTINI WITH WHIPPED FETA image

Categories     Condiment/Spread     Cheese     Marinate

Yield 6 to 8 servings

Number Of Ingredients 12

6 ounce good feta cheese, crumbled
2 ounce cream cheese at room temperature
2/3 cup good olive oil, divided
2 tbsp freshly, squeeze lemon juice or lemon flavoured olive oil and no lemon juice
freshly ground black pepper
2 tbsp pine nuts
2 tbsp minced shallots (2 tbsp)
2 tsp garlic minced
2 tbsp good balsamic vinegar
2 pounds heirloom tomatoes 1/2 diced
3 tbsp jlienned fresh basil leaves and extra for serving
20 to 25 slices of baguette, toasted

Steps:

  • Place feta and cream cheese in the bowl of a food processor fitted a steel blade. Pulse until cheese are mixed. Add 1/3 cup olive oil, lemon juice, 1/2 tsp salt and 3/4 tsp pepper and process until smooth. Refrigerate Toast pine nuts. For the tomato topping, up to an hour before, combine shallots, garlic, & vinegar. Set aside for 5 min. to allow to absorb vinegar. Whisk in remaining oil, salt and pepper. Add tomatoes, stir gently and set aside for 10 minutes. Spread each baguette with cheese spread. With slotted spoon place tomatoes on top. Put crostini on platter and scatter with toasted pine nuts. Sprinkle with basil.

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

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.

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