Two things I absolutely love are cheese and bread and put them together with some tomatoes and it’s the perfect dish. I picked up a few Heirloom Tomatoes at the market today and knew exactly what I wanted to make for dinner. You can never go wrong with a good Crostini topped with Feta. Seriously, I might have eaten the whole Baguette. This is definitely not a low carb meal but who cares it’s Sunday. We also ate some grilled chicken to balance out the carb load but the tomatoes were so fresh and delicious that the chicken was not the star of this dinner.
TOMATO CROSTINI WITH WHIPPED FETA
6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
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, 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. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve. ( I didn’t do pine nuts, since London is allergic to nuts).
From Ina Garten Foolproof