 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

 Kosher salt

 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



Kitchen Specialty Shop 

1114 Pleasant Street Worcester, MA. 01602         

NEW HOURS  Sun/Mon: Closed     Tue- Fri: 10-5      Sat:  10-4




Sun/Mon. Closed

Tue-Fri. 10-5

Sat.  10-4

Whisk Kitchen Specialty Shop

1114 Pleasant Street

Tatnuck Square
Worcester, MA 01602
P: 508.754.8591

Contact Kerrie Johnson, Owner

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