The difference between a crostini and a bruschetta is that the latter’s toasted bread is rubbed with some garlic before it is topped. So I already have a Spanish tomato bruschetta on MCW, but this tomato crostini is special because of the whipped feta.The tomato is macerated in some vinegar and garlic before it crowns a tower of toasted bread and whipped feta cheese. If you choose to add toppings, some julienned fresh basil and toasted pine nuts make this occasion-worthy.
3/4 cup feta cheese, crumbled
1/4 cream cheese, at room temperature
2/3 cup olive oil, divided
2 Tbsp freshly squeezed lemon juice
salt and freshly ground black pepper
2 cloves minced garlic
2 Tbsp vinegar
3 cups cherry tomatoes, quartered
20 to 25 diagonal baguette slices, toasted
julienned fresh basil leaves, for serving
toasted pine nuts, for serving
For the whipped feta, pulse the feta and cream cheese in a food processor.
Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
For the tomatoes, up to an hour before you’re serving, combine the garlic and vinegar in a medium bowl and whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, 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 assemble the crostini, spread each slice of bread with a generous amount of whipped feta.
Place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts.
Sprinkle with extra basil and serve.