Bruschetta with Whipped Feta
Summer is just around the corner (wait, wasn’t it literally just March?) Which means I am itching to whip up all the summery recipes. Recipes that are bright and cheerful, even if this time is anything but!
One of my favorite recipes that brings me back to happier and sunnier times is this bruschetta with whipped feta (say that five times fast!) Simply marinated tomatoes with the perfect combination of aromatics atop a pillow-like layer of creamy, tangy and bright whipped feta. A truly perfect bite.
It’s an appetizer/starter/happy hour nibble that screams “summer” in every way, and don’t we all just need a little summer in our lives right now?
Bruschetta with Whipped Feta
Ingredients
6 ounces feta (make sure it’s whole and not pre-crumbled)
2 ounces cream cheese
2/3 cup olive oil
2 tablespoons freshly squeezed lemon juice (about 2 lemons)
Kosher salt and freshly ground black pepper
1 tablespoon minced shallots (half of a shallot)
2 teaspoons minced garlic (2 cloves)
2 tablespoons red wine vinegar
1 1/2 pounds baby heirloom tomatoes, quartered
3 tablespoons julienned basil leaves
1 baguette, sliced about 1/2 inch thick
2 tablespoons toasted pine nuts
Directions
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 the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate before serving.
Preheat oven to 325 degrees or a grill over medium-low heat. Toast bread for 5-8 minutes, until just golden brown.
Meanwhile, combine shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and - teaspoon pepper. Add the tomatoes and basil, stir gently, and set aside for 10 minutes.
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 the pine nuts and serve.
