Tomato Crostini with Whipped Feta Dip

Part 1:
Baguette or crackers (Triscuits work well)
6 oz. feta (use a softer feta like Canadian feta instead of a crumbly Greek feta)
2 oz. cream cheese
1/3 c. Tuscan Olive Oil
2 Tbsp. Sicilian Lemon White Balsamic
1/2 tsp. salt
1/4 tsp pepper

Place cheeses in food processor until mixed. Add other ingredients and process till smooth.

Part 2:
2 Tbsp. shallots
2 Tbsp. Bianco White Balsamic
1/3 c. Garlic Olive Oil
Diced tomatoes ( approx. 1 - 1/2 cups)
Fresh basil (slice up 3 - 4 leaves) or 1 tsp. dried basil

Combine dices shallots and garlic with vinegar and let stand 5 minutes (allowing shallots to absorb the vinegar. Whisk in oil and salt/pepper and basil, then fold in diced tomatoes. Let stand a minimum of 10 minutes.

Assembly: Slice bread or lay out crackers. Spread with a healthy layer of cheese mixture, then top with a spoonful of tomato mixture (use a slotted spoon).


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