Whipped Feta Crostini

August 6, 2013

Whipped feta. Just the name sounds exquisite.

Anddddd it got a “may be the best thing you’ve ever made” from the husband. That’s a big deal, folks. This thing is worth a try.

Whipped Feta Crostini from Rachel Schultz

WHIPPED FETA CROSTINI
Serves 10-12

6 ounces feta
2 ounces cream cheese, softened
4 tablespoons olive oil
1 lemon, juiced
2 shallots
2 garlic cloves, minced
2 tablespoons red wine vinegar
2 pounds grape tomatoes
4 tablespoons olive oil
2 baguettes, sliced and toasted
1/3 cup basil
Salt & pepper

Pulse tomatoes, shallot, garlic, and red wine vinegar in food processor until tomatoes are broken into large chunks. Transfer to a bowl and allow to sit for 5 minutes. Mix in 4 tablespoons olive oil and season with salt & pepper.

Whipped Feta Crostini from Rachel Schultz

Combine feta, cream cheese, 4 more tablespoons olive oil, lemon juice, and salt & pepper in food processor. Pulse until creamy.

Whipped Feta Crostini from Rachel Schultz

Spread whipped feta over baguettes. Top with tomato mixture. Slice basil into thin ribbons and sprinkle across crostinis.

Whipped Feta Crostini from Rachel Schultz

4.0 from 1 reviews
WHIPPED FETA CROSTINI
 
Author:
Serves: 10-12
Ingredients
  • 6 ounces feta
  • 2 ounces cream cheese, softened
  • 4 tablespoons olive oil
  • 1 lemon, juiced
  • 2 shallots
  • 2 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 2 pounds grape tomatoes
  • 4 tablespoons olive oil
  • 2 baguettes, sliced and toasted
  • ⅓ cup basil
  • Salt & pepper
Instructions
  1. Pulse tomatoes, shallot, garlic, and red wine vinegar in food processor until tomatoes are broken into large chunks.
  2. Transfer to a bowl and allow to sit for 5 minutes. Mix in 4 tablespoons olive oil and season with salt & pepper.
  3. Combine feta, cream cheese, 4 more tablespoons olive oil, lemon juice, and salt & pepper in food processor. Pulse until creamy.
  4. Spread whipped feta over baguettes. Top with tomato mixture.
  5. Slice basil into thin ribbons and sprinkle across crostinis.

Adapted from Ina Garten.

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Comments

  • Carolyn

    These look delicious! I’m thinking of making these for Thanksgiving this year. How far ahead can I assemble these before the bread gets too soggy?

    • Rachel Schultz

      I wouldn’t do before day-of.

  • Okay… newbie here, but oh my lanta! I want to try all of the goodies in this beautiful space of the web! Cannot wait to try this crostini! Thank you for such a wonderful recipe!

    • Rachel Schultz

      Thanks Madi!

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  • Elizabeth Batte

    Rachel! These look amazing. I love anything and everything on a crostini. I have a question. If I wanted to make a double batch and use the second half the next day, would the whipped feta be OK in the fridge? Or should I just make it twice?

    • Rachel Schultz

      Yes, it’d be fine in the fridge!

  • […] This recipe was adapted from Rachel Schutlz. […]

  • Karissa

    Rachel, recipes like this make me wish we were BFF’s. Love this, and pretty much everything else you post. Keep doing what you do, pretty lady. :)

    • Rachel Schultz

      Karissa, you’re so sweet! Thanks girlfriend.

  • Leslie

    Yummy, love feta, nice greek olive slice sitting on top might be good too, I will be making these this weekend… what a great light meal… or snack?
    Thanks for the post Rachel.. your stuff is always so good…

    • Rachel Schultz

      That’s so nice Leslie. Thanks! I have eaten these for a meal :)

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