Tomato Crostini with Feta

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  • Serves: 2
  • Cook Time: 30 minutes
Ingredients
  • 6 ounce Feta, crumbled
  • 1 cup Olive oil, divided
  • 2 tablespoon Lemon juice, freshly squeezed
  • 1.5 teaspoon Kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 2 tablespoon Shallots, minced
  • 2 teaspoon Garlic, minced
  • 2 pound Ripe heirloom or cherry tomatoes
  • 3 tablespoon Fresh basil leaves, julienned (plus extra for serving)
  • 1 Comune (loaf)
  • 2 tablespoon Raw Almonds
  • 2 ounce Cream Cheese, at room temperature
  • 2 tablespoon Red Wine Vinegar
Directions
  1. Place feta and cream cheese 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, garlic, 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. Add basil in and taste for seasonings
  7. For crostini, slice bread and add whipped feta to each piece
  8. Place tomatoes on top and scatter with almonds and extra basil
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