Tomato Crostini with Feta

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  • Serves: 10
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Ready-in: 25 minutes
Ingredients
  • 6 ounce Feta (crumbled)
  • 1 cup Olive Oil (divided)
  • 1.5 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper (freshly ground)
  • 2 tablespoon Shallots (minced)
  • 2 pound Heirloom Tomatoes (diced)
  • 3 + extra for serving Basil (julienned)
  • 1 loaf Comune (sliced and lightly toasted)
  • 2 tablespoon Pinenuts (lightly toasted)
  • 3 ounce Scapegoat Goat Cheese
  • 2 tablespoon Red Wine Vinegar
Directions
  1. Place feta and Scapegoat in food processor; pulse until cheeses are mixed.
  2. Add 1/3 cup of oil oil, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper; process until smooth.
  3. Up to an hour before serving, combine shallots and vinegar in bowl.
  4. Let rest for 5 minutes then whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
  5. Stir in tomatoes and set aside for 10 minutes.
  6. Toast pinenuts over low heat for ~ 3 - 5 minutes. (Watch carefully to make sure they don't burn!) Set aside to cool.
  7. Add basil in and taste for seasonings.
  8. Slice bread, very lightly toast and allow to cool. Add whipped feta to each piece.
  9. Place tomatoes on top and scatter with pinenuts and extra basil.
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