Heirloom Tomato and Feta Crostini

There is something very special about toast slathered with something delicious on top. I’ll eat toast on its own because yes, I like bread THAT much, but it is definitely more enjoyable with something scrumptious on top.

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I first made these crostinis a few months ago when Casey and I had our friends Katie and Daniel over for dinner. We all fell in love with the appetizer-so much so that when we got together again last weekend, I made them again!

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Now last weekend it was just barely still tomato season so I was able to snag some heirloom tomatoes, but if you wanted to make these during another time of year cherry or grape tomatoes would work just as well.

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This appetizer is so good and it is also really pretty! The saltiness of the feta combined with the toasted, caramelized bread with a fruity olive oil combined with the fresh, bright flavor of the tomatoes soaked in red wine vinegar  and shallots combined with the fresh flavor of the basil–your taste buds will explode with happiness.



Heirloom Tomato and Feta Crostini

Makes about 24 Crostini


6 oz crumbled feta cheese

2 oz cream cheese, room temp

2/3 cup extra virgin olive oil (divided into 1/3 cup and 1/3 cup ) + more for brushing onto toast

2 tbsp fresh lemon juice

2 tbsp minced shallots

2 garlic cloves, minced

2 tbsp aged red wine vinegar

2 lbs mini heirloom tomatoes (or grape or cherry), sliced into halves or thirds

2 tbsp pine nuts (optional)

3 tbsp julienned (or chopped) fresh basil leaves

french baguette, sliced diagonally into 24 thin slices

Preheat oven to 400.

In a food processor: Combine feta cheese and cream cheese and pulse until combined. Add 1/3 cup of the olive oil, all of the lemon juice, 1/2 tsp kosher salt, and  1/4 tsp freshly ground black pepper. Process until mixture is smooth, like the consistency of hummus. Place mixture in fridge until you are ready to use.

In a large bowl, combine shallots, garlic, and vinegar.  Let sit for 5 minutes so the flavors can meld. Whisk in the remaining 1/3 cup olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Add tomatoes and basil and mix well. Allow to sit for at least 10 minutes. Taste for seasoning and add more salt or pepper to taste.

Place slices of bread onto baking sheet and generously brush olive oil over the top of each slice. Toast in the oven until golden brown, checking periodically, about 10 minutes (could be more or less time depending on your oven). Remove from oven and let cool.

To assemble crostini, spread feta mixture on toast and then top with tomato mixture (use a slotted spoon for the tomato mixture so excess liquid is not added). Scatter with pine nuts, if desired.

Adapted from Barefoot Contessa

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