Whipped Feta Crostini Recipe – an amazing appetizer idea!

That’s right, you can actually whip feta!  Who knew!?  These whipped feta crostini are absolutely amazing.  Seriously, DELICIOUS.  I made these for a work lunch we had last week and they were sooooooooooo good.  And the best part is that you can make most of this appetizer ahead of time!

 I’ve been stuck in a rut when it comes to appetizers, but I have just found a new favourite!  I made these for my mom after I made them for work, and now she is making them for her friends.  The feta is combined with cream cheese and lemon juice and the combination is absolutely delicious.

Whipped Feta Crostini Recipe

This recipe was adapted from Rachel Schutlz.

Whipped Feta Spread:

• 6 ounces feta


• 4 ounces cream cheese, softened


• 3 Tbsp olive oil


• 1 lemon, juiced

Tomato Topping:

• ½ onion, finely chopped


• 2 Tbsp red wine vinegar


• 2 pounds cherry tomatoes


• 2 Tbsp olive oil


• 1/4 cup fresh basil, chopped


• Salt and pepper

Crostini:

• 1 or 2 baguettes, sliced (each baguette will give you about 20 to 25 slices if you cut the pieces about 1/2″ thick)


• Olive oil to brush them with

Instructions:

1. Chop the cherry tomatoes into quarters.  Combine with the onion, basil, red wine vinegar, and olive oil.  You can season with salt and pepper if you like.


2. Combine the feta, cream cheese, olive oil, lemon juice, and salt & pepper in a food processor. Mix until creamy.  It’s thick, so the most frustrating part was pushing it back down into the food processor with a spoon when it got air trapped in it.


3. If you are making this ahead of time, you can pre-make your crostini the a day before as long as you keep them in an air tight container.  I used Martha Stewarts method of making crostini, minus the extra salt, and they worked wonderfully!  Basically you brush both sides of the baguette slices with olive oil, and bake them on a cookie sheet at 400F until they start browning.


4. Spread the whipped feta mixture generously on top of the baguette slices. Top with the tomato mixture and serve.

Tip: The whipped feta can be made a day or two ahead.  The crostini can be made ahead.  The tomatoes can probably be made about 4 hours before, as long as you don’t refrigerate them.  If everything is ready to go it’s a cinch to put it all together at the last minute!

Source : onelittleproject.com
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