Whipped Feta Tomato Crostini
A cozy and indulgent treat featuring creamy whipped feta, juicy roasted tomatoes, and crunchy crostini, perfect for family meals or entertaining guests.
Ingredients
For the whipped feta
- 8 ounces feta cheese, crumbled Use a block of good-quality feta for the best texture.
- 4 ounces cream cheese, softened Helps make the feta pillowy; swap Greek yogurt for a lighter option.
- 2 cloves garlic, minced Fresh garlic gives depth; roasted garlic adds a mellow sweetness.
- 1 tablespoon lemon juice Brightens the whipped feta and cuts the saltiness.
- 1 tablespoon extra virgin olive oil Use fragrant oil for finishing.
- zest of 1 lemon Optional, for extra brightness.
- salt and freshly ground black pepper, to taste
- red pepper flakes Optional, for a little heat.
For the crostini
- 1 baguette sliced into 1/2-inch pieces Sourdough works beautifully for more tang.
- 1 cup cherry tomatoes, halved Or use grape tomatoes; for a seasonal switch, try heirlooms.
- 2 tablespoons extra virgin olive oil Plus more for brushing bread.
- fresh basil leaves, torn Can substitute parsley or oregano for a different herb note.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the halved cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and a few cracks of black pepper. Spread them cut-side up on the baking sheet.
Roasting
- Roast the tomatoes for 10–12 minutes, until they soften and begin to blister.
Whipped Feta
- Meanwhile, place crumbled feta, softened cream cheese, garlic, lemon juice, and 1 tablespoon olive oil in a food processor. Pulse until the mixture is smooth and whipped—about 30–60 seconds.
- Taste the whipped feta and adjust seasoning with salt only if needed and a touch of pepper or lemon zest.
Crostini
- Brush baguette slices lightly with olive oil and arrange on a second baking sheet. Toast in the oven for 6–8 minutes, flipping once, until golden and crisp.
Assembly
- Spread a generous dollop of whipped feta on each crostini, top with 2–3 roasted tomato halves, a sprinkle of torn basil, and a drizzle of olive oil. Finish with red pepper flakes if desired.
- Serve immediately so the crostini stay crisp and the whipped cheese feels luscious against the warm tomatoes.
Notes
Store leftover whipped feta in an airtight container in the fridge for up to 4 days. Roasted tomatoes keep well refrigerated for 3–4 days. Toast fresh baguette slices before serving leftover whipped feta to maintain crispness.