Whipped Feta Tomato Crostini
A delightful blend of creamy whipped feta and blistered tomatoes served on crispy crostini, perfect for appetizers or light dinners.
Ingredients
For the whipped feta
- 8 ounces feta cheese, crumbled Use a block of feta for the creamiest texture.
- 3 ounces cream cheese, softened Can substitute with Greek yogurt for a lower-fat option.
- 1/4 cup extra virgin olive oil Good quality oil enhances flavor.
- 1 small clove garlic, minced Fresh garlic adds depth; roasted garlic softens the flavor.
- 1 tablespoon lemon juice Zest adds bright flavor.
For the toppings
- 1 pint cherry tomatoes Mix varieties for color; grape tomatoes are also suitable.
- 1 tablespoon balsamic vinegar Adds sweetness when roasting the tomatoes.
- 1 baguette sliced into 1/2-inch pieces Day-old bread toasts better; sourdough is an alternative.
- 2 tablespoons olive oil, for brushing Avocado oil can be used for a neutral taste.
- fresh basil leaves Can substitute with parsley or oregano.
- cracked black pepper and flaky sea salt, to taste Be cautious with salt due to the feta's saltiness.
- optional: red pepper flakes, honey drizzle, toasted pine nuts For added flavor and crunch.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss cherry tomatoes with olive oil and balsamic vinegar. Spread on the baking sheet and roast for 10–12 minutes until they burst.
- Brush both sides of baguette slices with olive oil and place them on a separate baking sheet. Toast for 6–8 minutes until golden and crisp.
Making the whipped feta
- In a food processor, combine crumbled feta, cream cheese, minced garlic, lemon zest and juice, and olive oil. Pulse until fluffy and smooth. Adjust texture with water or more olive oil as needed.
Assembly
- Spread whipped feta on each crostini. Top with roasted tomatoes, a basil leaf, and black pepper. Optionally sprinkle with red pepper flakes or drizzle honey.
Notes
Store whipped feta in an airtight container in the refrigerator for up to 3 days. Crostini are best enjoyed on the same day. Components can be prepared in advance.