I’ve been stuck in a rut when it comes to appetizers, but I have just found a new favourite! I made these for my mom after I made them for work, and now she is making them for her friends. The feta is combined with cream cheese and lemon juice and the combination is absolutely delicious.
Whipped Feta Crostini Recipe
This recipe was adapted from Rachel Schutlz. Whipped Feta Spread:
6 ounces feta 4 ounces cream cheese, softened 3 Tbsp olive oil 1 lemon, juiced
Tomato Topping:
½ onion, finely chopped 2 Tbsp red wine vinegar 2 pounds cherry tomatoes 2 Tbsp olive oil 1/4 cup fresh basil, chopped Salt and pepper
Crostini:
1 or 2 baguettes, sliced (each baguette will give you about 20 to 25 slices if you cut the pieces about 1/2″ thick) Olive oil to brush them with
Instructions:
Tip: The whipped feta can be made a day or two ahead. The crostini can be made ahead. The tomatoes can probably be made about 4 hours before, as long as you don’t refrigerate them. If everything is ready to go it’s a cinch to put it all together at the last minute!
