my friend emily loves to cook ina garten recipes. for our soup swap earlier this year, she brought ina's tomato orzo soup which rocked my world. recently, when emily and her husband had us over for dinner, she served these to die for tomato and whipped feta crostinis. sure enough, another ina garten recipe.
first of all, tomatoes and cheese are my love language. second of all, I am mildly obsessed with the gorgeous colorful array of summer tomatoes. so when stephen and I were at costco last weekend and I stumbled across a two pound container of colorful cherry tomatoes, I scooped them up with no second thoughts. it was then that I knew I had to make ina's crostinis! luckily, we had friends coming over so I actually had a use for two pounds of gorgeous tomatoes. while this recipe is a slight labor of love, chopping all those tomatoes, it is so freaking worth it.
-2 oz. cream cheese, at room temperature
-2/3 c. good olive oil, divided
-2 T freshly squeezed lemon juice
-kosher salt and freshly ground black pepper
-2 T. minced shallots (2 shallots)
-2 t. minced garlic (2 cloves)
-2 T. red wine vinegar
-2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
-3 T. julienned fresh basil leaves, plus extra for serving
-20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
1. 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.
2. 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. chop your tomatoes at this point if you haven't already.
3. whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
4. add the tomatoes, stir gently, and set aside for 10 minutes. stir in the basil and taste for seasonings.
5. 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. sprinkle with extra basil and serve.
recipe adapted from the barefoot contessa