Last month was such a busy month, I forgot to post a recipe from one of our Friday Night Specials! Like I mentioned earlier,
I'm really loving this retirement!
I saw Ina Garten make these crostinis on one of her Barefoot Contessa shows and thought they looked easy. Wonderful Hubby likes feta cheese (more than I do) and I thought he'd enjoy these after a hard work week. I was surprised how much I liked them, too! Whipping the cheese and adding the other ingredients gives the feta a slightly different flavor. I hope you'll try them sometime this summer. They really are yummy!!
6 oz. good feta, crumbled
2 oz. cream cheese, room temperature
2/3 cup olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots
2 teaspoons minced garlic
2 tablespoons red wine vinegar
2 lbs cherry tomatoes, cut in half
3 tablespoons fresh basil, julienned, plus extra for garnish
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
2 tablespoons toasted pine nuts
For the whipped feta, 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.
For the tomatoes, up to an hour before you're serving, combine the 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 1/2 teaspoon 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. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
I also served these at a picnic we had recently. They were the first to go!
Let me know what you've been cooking!
Wow Us Wednesday at Savvy Southern Style