Ingredients: |
Ingredients: 6 ounces feta
2 ounces cream cheese, at room temperature
2/3 cup olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (about 2 shallots)
2 teaspoons minced garlic (about 2 cloves)
2 tablespoons red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, diced
3 tablespoons julienned fresh basil leaves
Baguette slices, toasted
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Directions: |
Directions:For the whipped feta, place the feta and cream cheese in the bowl of a food processor, pulse until the cheeses are mixed. 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 shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. This helps soften and mellow out the garlic and shallots without losing any of the flavor. Whisk in the remaining 1/3 cup olive oil, 1/2 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.
Before serving, slice baguette and brush with a little olive oil then briefly grill or toast. You can serve pre-assembled (spread feta on top of toast, then top with tomato mix and garnish with extra basil) or place bowl of tomatoes and a second bowl with the whipped feta along with the bread for others to assemble on their own. |
This recipe for Whipped Feta and Tomato Bruschetta is from