Empty My Fridge
Ina Garten's 5-Star Tomato Crostini with Whipped Feta Barefoot Contessa
Ingredients
- Feta cheese6 oz
- Cream cheese2 oz
- Olive oil⅔ cups
- Lemon2 tbsp
- Salt
- Black pepper · ground
- Shallot · minced2 tbsp
- Garlic · minced2 tsp
- Red wine vinegar2 tbsp
- Cherry tomato · diced2 lb
- Basil · julienned3 tbsp
- Baguette · toasted20–25
- Pine nut · toasted2 tbsp
Instructions
- For the whipped feta, put the feta and cream cheese in a food processor with the steel blade. Pulse until 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.
- Up to an hour before serving, combine the shallots, garlic and red wine vinegar in a medium bowl and leave 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 leave for 10 minutes.
- Stir in the basil and taste for seasoning.
- Spread a generous amount of whipped feta on each baguette slice. Use a slotted spoon to top with the tomatoes.
- Arrange the crostini on plates, scatter with the pine nuts, sprinkle with extra basil and serve.
Summarized from Food Network's video. Watch it for the details.
More recipes with
GarlicCheeseLemonTomatoBreadShallotCream cheeseCherry tomato
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