End of summertime means lots of garden fresh tomatoes. And that has my mind racing with all the yummy things to make with them. Whipped Feta and Tomato Crostini was one of my BEST recipe ideas for these gorgeous tomatoes!
I called this an appetizer, but honestly serving these as a light dinner with a little side salad would be perfect.
And obviously they don’t have to be fresh from the garden, they have so many varieties of grape and cherry tomatoes at the grocery store.
How to Make Whipped Feta and Tomato Crostini
The first step is roasting the grape or cherry tomatoes, whichever you have or prefer.
Two pints of tomatoes on a lined baking sheet (I realize mine is not lined, cleanup wasn’t too bad though 😉 ).
Add some olive oil, balsamic vinegar, kosher salt, and pepper.
Toss them around until coated and pop them into a 450 degree oven for a half hour.
Tossing them a few times throughout.
While the tomatoes are doing their roasting thing in the oven, make the whipped feta.
You’ll need 8 ounces of crumbled feta cheese and a food processor to start.
Put the feta in the food processor with 1/2 cup olive oil and 1/4 cup water.
Turn the food processor on for about 2 minutes.
You may need to scrape the sides with a spatula halfway through.
Why, oh why do roasted tomatoes look SO pretty to me?!
Blistered skin, sweet and juicy…man I could eat them plain just like this!
Lower the temperature of the oven to 400 degrees for the crostini part of this dish.
I sliced a french baguette and brushed the tops with olive oil and a sprinkle of kosher salt and pepper.
Into the 400 degree oven for only 5 minutes and they are perfectly toasty and warm 🙂
To assemble the crostini, spread some of the whipped feta and then a drizzle of balsamic glaze.
Balsamic glaze is a thick, sweet, concentrated balsamic vinegar that can be easily found in the vinegar section of the store.
One of my all time favorite ingredients!
A few roasted tomatoes and fresh basil to finish off these Whipped Feta and Tomato Crostini
Such a bright, refreshing way to enjoy these beautiful summer tomatoes 🙂
If you like Whipped Feta and Tomato Crostini, you might also want to try…
Whipped Feta and Tomato Crostini
Whipped Feta and Tomato Crostini is a great party appetizer with whipped feta cheese, balsamic roasted tomatoes, and topped with fresh basil
- 2 pints cherry or grape tomatoes
- 3/4 cup olive oil
- 2 Tbps balsamic vinegar
- kosher salt, pepper
- 8 oz crumbled feta cheese
- 1/4 cup water
- 1 loaf french bread
- 2 to 4 oz balsamic glaze (vinegar section of grocery store)
- fresh basil
Put the tomatoes on a lined baking sheet. Drizzle 2 Tbsps of the olive oil and balsamic vinegar over top, sprinkle with kosher salt and pepper. Toss until evenly combined. Place in a 450 degree oven for 30 minutes, mixing them around a few times.
While the tomatoes are roasting, make the whipped feta by putting the feta cheese, 1/2 cup of the olive oil, and water in a food processor for about 2 minutes.
Cut the french bread into half inch slices and lay them on a baking sheet. Brush the tops with the remaining olive oil and sprinkle with kosher salt and pepper.
When the tomatoes are done roasting, lower the oven temp to 400 degrees and bake the sliced bread for 5 minutes.
When ready to assemble the crosini start with some whipped feta on each slice of bread, drizzle some balsamic glaze over the feta and then top with a few roasted tomatoes and top with fresh basil.