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| Feta and Tomato Crostini submitted by Karen Johnson |
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Description
This dish is adapted from Ina Garten and is jaw dropping delicious. The sweetness from the balsamic and tomatoes compliments the tangy salty cheese beautifully.
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Directions
Place the feta and cream cheese in 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, and 1/4 teaspoon pepper and process until smooth.
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. Whisk in the remaining 1/3 cup olive oil, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
To serve, spread each slice of bread with a generous amount of cheese mixture. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts if desired. Sprinkle with extra basil and serve.
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Ingredients
 6 ounces feta, crumbled
4 ounces cream cheese, at room temperature (Ina called for 2 oz)
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 shallots, minced
2 garlic cloves minced
2 tablespoons balsamic vinegar (Ina used red wine vinegar)
2 pounds ripe heirloom or cherry tomatoes, diced
3 tablespoons chopped basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
Optional: 2 tablespoons toasted pine nuts
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