Recipe: End of Summer Tomatoes and Whipped Feta

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Yep, this was as delicious as it looks.  I have a healthy obsession with anything that could be deemed bruschetta or crostini.  I call this a delectable form of bruschetta.  You have to try it…you really must.  It is a quick and easy appetizer or side.  But who am I kidding, I ate this for dinner.  A few pieces and even swiped my finger across the plate to get up the leftovers!

Ingredients

For The Whipped Feta:

8 ounces good feta, crumbled and at room temperature
3 ounces whipped cream cheese, at room temperature
2/3 cup good olive oil
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

For The Roasted Tomatoes:

A container or two of cherry tomatoes, sliced in half o
Balsamic vinegar
Olive oil
Kosher salt and freshly ground black pepper and a pinch of sugar

Recipe:

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 the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, line a baking sheet with aluminum foil (helps clean up faster).  Place the halved tomatoes on the sheet.  Sprinkle them with olive oil, kosher salt, pepper and a pinch of sugar.  Roast in at 250 degrees for around a hour.

To assemble the bruschetta, spread each slice of bread with a generous amount of whipped feta. With a spoon, place the tomatoes on top (I include the juice). Sprinkle with basil and serve.

If you make this at home, send me a message and a pic!  It is delicious!

 

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