- 6 ounces good feta, crumbled
- 2 ounces cream cheese, room temperature
- 2/3 cup good olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons red wine vinegar
- 2 lbs ripe heirloom tomatoes or cherry tomatoes, 1/2 inch diced
- 3 tablespoons julienned fresh basil, plus extra for serving
- 20-25 (1/2 inch thick) diagonal baguette slices, toasted
- 2 tablespoons toasted pine nuts
Instructions
- In a food processor place the feta and cream cheese and pulse until cheeses mixed well.
- Add 1/3 cup olive oil, lemon juice and 1/2 teaspoon salt and 1/4 teaspoon pepper and blend until smooth.
- Up to an hour before serving, combine shallots, garlic and vinegar in a medium bowl and let sit for 5 minutes.
- Whisk in remaining 1/3 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
- Add tomatoes and toss to coat.
- Allow to marinate for 10 minutes.
- Stir in basil and taste for seasoning.
- Spread each slice of bread with a generous slather of whipped feta.
- With a slotted spoon, place tomatoes on top.
- Plate crostini on platter and scatter pine nuts and extra basil.
(Found this on Pinterest)