Tomato & Whipped Feta Crostini – Crispy baguette rounds spread with a creamy layer of lemony whipped feta cheese and topped with juicy cherry tomatoes soaked in a tangy vinaigrette. This is the best appetizer you will ever make – you won’t be able to stop eating it!
Have you ever tried something that was so mind-blowingly incredible that it changes your life forever? Something that stops you in your tracks after you take a bite? Something that makes you want to go home immediately and make it for yourself? That’s what these tomato & whipped feta crostini did to me.
Let me explain.
We were having one of our frequent wine and cheese nights with some of our dear friends. My friend Laura served us these tomato & whipped feta crostini that she adapted from Ina Garten’s classic recipe. As soon as I took one bite, it felt like my world stopped. The lemony, creamy whipped feta cheese immediately grabbed my tastebuds, while the tangy tomatoes helped finish off the bite. I immediately had to have another one. And then another. And another. You couldn’t stop me!
After I ate about 10 crostini, I drilled Laura about the recipe. What are these? Where can I get the recipe? How long did it take you? Can you make me my own batch to take home? I was clearly obsessed.
So what makes these crostini so special? Let me break it down for you:
- Crostini is Italian for “a little crust.” So just think of crostini as pieces of crispy, crunchy bread. And there’s nothing like crispy french bread.
- The whipped feta spread is made with good feta cheese, cream cheese, lemon juice, and olive oil. So simple but man, that flavor is POWERFUL
- The tomato topping is a mixture of red and yellow cherry tomatoes tossed in red wine vinegar, minced garlic and shallots, and olive oil. There has never been a vinegary veggie that I didn’t like.
Laura has been super gracious to share her tips with me and even offer to come show me how to make these crostini herself. They’re super simple to make, which is dangerous for me because now I’ll be making them every week!
Here are a few of the tips that Laura shared with me (plus a couple of my own):
- Don’t cut the bread too thick or else it will be pretty hard to take a bite, especially since the tomatoes are stacked pretty high on top.
- Since the flavors of these crostini are so simple, you need to make sure you have the BEST ingredients. So make sure to buy some good-quality extra virgin olive oil, red wine vinegar, and feta cheese.
- For the feta cheese, I bought a block of feta and crumbled it myself. I’ve said this before about pre-shredded cheese – they add preservatives to it to keep the cheese from caking. This also keeps the cheese from combining well when you need it to. So whenever you need to melt or mix cheese together, shred or crumble it yourself! I asked for Laura’s opinion on the matter and she said she noticed that the spread was slightly creamier than when she uses pre-crumbled cheese. To be certain, she’s going to try both out at home and report back her findings. Stay tuned for the final verdict.
- Make sure to season the spread and tomatoes well. You’ll be shocked at how much the flavor can transform with just a little salt and pepper. Plus, salt really brings out the juices in the tomatoes.
- When placing the tomatoes on the bread, make sure to use a slotted spoon to drain the juice. The juice will make the bread soggy so you want to drain as much as possible.
Now, you have all you need to make the most amazing
crostini appetizer that you’ve ever had. Try them out ASAP and let me know how many you inhaled!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
Tomato and Whipped Feta Crostini
- 1 large baguette
- 6 ounces feta cheese crumbled
- 2 ounces cream cheese
- 2/3 cup extra virgin olive oil divided
- 2 tablespoons lemon juice freshly squeezed
- 2 small shallots minced
- 2 cloves garlic minced
- 2 tablespoons red wine vinegar
- 2 pounds cherry tomatoes mixture of red and yellow
- 1 handful fresh basil leaves
- salt and pepper (to taste)
- Preheat oven to 350 degrees. Slice baguette into 1/2 inch slices and place on large baking sheets. Bake for 8 minutes or until rounds are crispy. Set aside.
- Prepare the whipped feta cheese spread by placing feta cheese, cream cheese, lemon juice, 1/3 cup olive oil, salt, and pepper in food processor and mix until completely combined. Set aside.
- Prepare the tomatoes by cutting into quarters (if the tomatoes are really small, cut in halves) and place in large bowl. Add vinegar, shallots, garlic, and remaining 1/3 cup of olive oil to the bowl. Season with salt and pepper. Take 1/2 of the basil leaves and minced them finely. Add to the bowl and mix the contents together.
- Spread about 1 1/2 teaspoons of the whipped feta onto each baguette round. Scoop tomatoes with a slotted spoon and place on top of each baguette. Thinly julienne the rest of the basil into very thin ribbons and sprinkle them over the tops of the prepared crostini. Serve immediately.
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