6 ounces good feta cheese, crumbled
2 ounces cream cheese, at room temperature
⅔ cup good olive oil, divided
2 Tbsp. freshly squeezed lemon juice
Freshly ground black pepper
2 Tbsp. pine nuts
2 Tbsp. minced shallots (2 shallots)
2 tsp. minced garlic (2 cloves)
2 Tbsp. good red wine vinegar
2 pounds ripe heirloom tomatoes, ½"-diced
3 Tbsp. julienned fresh basil leaves, plus extra for serving
20 to 25 (½"-thick) diagonal baguette slices, toasted
2 Tbsp. toasted pine nuts
Active time: 15 minutesTotal time: 30 minutes
For whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of olive oil, lemon juice, ½ tsp. salt, and ¼ tsp. pepper and process until smooth.
For the tomatoes, up to an hour before you’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 tsp. salt, and ½ tsp. pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
To assemble the crostini spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with pine nuts. Sprinkle with extra basil and serve.
Recipes of the Month - Tomato Crostini with Whipped Feta
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