To Try: Ina Garten’s Tomato Crostini with Whipped Feta

Recipe created by Ina Garten   |   From the September 2012 issue of O, The Oprah Magazine
tomato crostini
“I can’t tell you how many times I’ve made this! The crisp toasts with lemony sharp feta and sweet ripe tomatoes are an unbeatable combination. I prep all parts in advance and then just assemble them before dinner for a wonderful first course.” —Ina Garten

Makes 20 to 25 crostini; serves 6 to 8

  • 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

Active time: 15 minutes
Total time: 30 minutes

Place feta and cream cheese in the bowl of a food processor fitted with a steel blade. Pulse until cheeses are mixed. Add ⅓ cup olive oil, lemon juice, ½ tsp. salt, and ¼ tsp. pepper and process until smooth. Refrigerate until ready to serve.

Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.

For the tomato topping, up to an hour before serving, combine shallots, garlic, and vinegar in a medium bowl. Set aside 5 minutes to allow shallots to absorb vinegar. Whisk in remaining ⅓ cup olive oil, 1 tsp. salt, and ½ tsp. pepper. Add tomatoes, stir gently, and set aside 10 minutes. Stir in basil and taste for seasoning.

To assemble crostini, spread each baguette slice with a generous amount of whipped feta. With a slotted spoon, place tomatoes on top. Put crostini on plates and scatter with the reserved toasted pine nuts. Sprinkle with basil and serve.

Recipe adapted from Barefoot Contessa Foolproof. Copyright © 2012 by Ina Garten. To be published by Clarkson Potter on October 30, 2012.

Published in: on August 18, 2012 at 10:05 am  Leave a Comment  

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