Confession: I’m not a big bread eater… well except that time I stuffed my face with it all through Paris…can you blame me?
Despite this, I do appreciate a good bagel, a sandwich (when I’m in the mood) and crostini. The crostini especially because it’s small enough where I don’t get too full and its just a few bites. We were having guests over for Valentines Day this year and I came across this recipe from, who else, Ina. Like Ina, I believe you shouldn’t try out a new recipe on guests; one to much stress/pressure and two, what if you don’t like it? With this in mind, I tested the recipe on my guinea pig, aka my husband. He LOVED it and I did too! Needless to say, it’s one more recipe added to my cooking arsenal.
I followed the recipe exactly, except I didn’t have pine nuts (sometimes you just have to use what you have!).
Tomato Crostini with Whipped Feta á la Ina:
- Toasted, sliced baguettes
Add the feta and cream cheese to a food processor and pulse until mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon of Kosher salt, and 1/4 teaspoon pepper and process until smooth/whipped.
Ina’s recipe calls for prepping the tomatoes about an hour before planning to serve. Add the shallots, garlic, and vinegar in a bowl and set aside for approx. 5min. Whisk in the remaining olive oil, 1 teaspoon of Kosher salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
When prepared to serve, spread toasted baguette slices with the whipped feta. Using a slotted spoon, place the tomatoes on top. Sprinkle with extra basil and serve. You will thoroughly enjoy!!
photos by Laura Metzler Photography
recipe: Ina Garten