It’s mid February, and the idea of spring keeps swirling around my brain. Fresh and simple food is all that is on my mind. Each week Dan and I talk about what we’ll do for dinner/snacks for the following week. We make our grocery list, and I have my mommy-get-out-of-the-house-time and have a blast picking out the ingredients. Is that pathetic? Never thought grocery shopping could be so euphoric! I rarely share savory dishes on the blog. I think mainly because by the time I cook them, it’s dinner time, and the house is crazy, and having a photo shoot of the food just isn’t on the schedule. These are just too good not to share, and have inspired me to take some time each week to share more savory dishes with you all. We made these gorgeous appetizers yesterday, and I encourage you to make these for your next gathering!
- 1 French Baguette
- (For the Tomato Topping)
- 1 lb heirloom tomatoes or cherry tomatoes
- 2 Tbs minced shallot
- 2 garlic cloves, minced
- 1 Tbs red wine vinegar
- 1/4 cup Extra Virgin Olive Oil
- Salt and Pepper to taste
- 2 Tbs Julienned Basil
- (For the Whipped Feta Spread)
- 6oz crumbled feta
- 2oz cream cheese (at room temperature)
- Juice of 1 Lemon
- 1/3 cup Extra Virgin Olive Oil
- Salt and pepper to taste
DIRECTIONS:
Pre heat oven to 350* Slice the baguette, 1/4 inch slices. Place them onto 2 large cookie sheets, and sprinkle the tops with extra virgin olive oil. Let them toast in the oven for 6-8 minutes. Let cool, until ready to assemble.
To make the whipped feta spread, you can use a handheld mixer, or a food processor. I used a hand held mixer because I liked the idea of the texture of the feta cheese still remaining. Place the cream cheese and feta in a bowl, and whip until fluffy (1-2 minutes) Add the juice of 1 lemon, 1/3 cup olive oil, and salt and pepper to taste. Mix for another minute. Set aside in the fridge until ready to assemble. (This part could even be done the night prior for a party)
For the tomato topping…. Slice each tomato in half. Put all the tomatoes into a bowl. Add the shallot, garlic, and red wine vinegar. Stir to coat the tomatoes, and let them sit for 5 minutes to soak. Then add the olive oil, salt and pepper to taste, and the julienned basil. Toss everything together, and get ready to assemble! It’s as easy as it looks. Place approximately 1-2 teaspoons of the whipped feta onto the crostini and spread it out. Spoon some of the tomato mixture on top, and voila! This appetizer is not only delicious but beautiful!
Barely Adapted from:
Tomato Crostini with Whipped Feta , Ina Garten