Whipped Feta Bruschetta
Inspired by Ina Garten’s recipe, this recipe is a new favorite of mine. I always loved bruschetta, and this is a great twist. The whipped cheese mixture gives it that extra kick. Every bite is perfection.
Ingredients:
6 ounces feta, crumbled
1/4 cup cream cheese, at room temperature
2/3 cup olive oil
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
2 tablespoons minced shallots
2 teaspoons minced garlic
2 tablespoons red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, ½-inch-diced (comes out to 3 cups)
3 tablespoons fresh basil leaves, chopped
20 to 25 (½-inch-thick) diagonal baguette slices, toasted
Directions:
For the tomatoes, up to 30 minutes before before serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in 1/3 cup of the olive oil, 1 teaspoon salt and 1 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
For the whipped feta, place the feta and cream cheese in the bowl. and whisk 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 mix until smooth.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a spoon, place the tomatoes on top. Put the crostini on plates and sprinkle with extra basil and serve.
