Tomato Crostini (from Tamara Copier)
6 ounces feta
2 ounces cream cheese, room temp
2/3 cup olive oil, divided
2 T. lemon juice
salt and pepper
2 T. minced shallots
2 tsp. minced garlic
2 T. red wine vinegar
2 lbs. cherry tomatoes
3 T. basil, plus extra for serving
20-25 half inch thick baguette slices, toasted
balsamic glaze (Bonavita recommeneded)
For the whipped feta, place the feta and cream cheese in the
bowl of a food processor fitted with the steel blade. Pulse until cheeses are mixed, add: 1/3 cup olive oil, lemon
juice, ¼ tsp. salt and pepper.
For the tomatoes, up to an hour before you’re serving,
combine shallots, garlic and vinegar in a medium bowl. Set aside for 5 minutes.
Whisk in the remaining 1/3 cup olive oil, ½ tsp salt and 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. Scatter with extra basil and balsamic glaze.
