Tomato Crostini with Whipped Feta

Ina Garten is one of my favorite chefs. Although her recipes are usually far from healthy, they are usually pretty easy to ‘lighten up’.  Limiting excessive oil and other fats is an easy way to cut down on pts without sacrificing flavor.  This recipe was also a good excuse to use my mini food processor for the first time!  It brought the feta to a very creamy consistency and helped bring this recipe together fast!

Servings: 8

Size: 4 pieces

Course: Appetizer

Points Plus: 4pp

Level of Difficulty: Moderate

Prep Time: 10 minutes

Cook Time: 10 minutes
Rating:  4 – Very good

Ingredient List:

3.5 ounces reduced fat feta, crumbled
2 ounces cream cheese, at room temperature
1/8 cup good olive oil
2 Tbps. freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
2 Tbsp. minched shallots (2 shallots)
2 tsp. fresh minced garlice (2 cloves)
2 Tbsp. good red wine vinegar
2 lbs. ripe heirloom or cherry tomatoes, 1/2 inch, diced
3 Tbsp. julienned fresh basil leaves, plus extra for serving
25 (1/4 inch thick) diagonally cut baguette slices, toasted

Directions:
For the whipped feta - Place the feta and cream cheese in athe bowl of a food processor fitted with the steel blade.  Pulse until the cheeses are well mixed.  Add 1/8 cup of olive oil, lemon juice, 1/2 tsp. salt and 1/4 tsp pepper; 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.  Add 1 tsp. salt and 1/2 tsp pepper.  Add the tomatoes, stir gently andn 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 under broiler until tomato mixture is warmed.  Sprinkle with extra basil and serve immediately.

Tip:

Canned, pre-cut garlic can come in handy when you are in a pinch, but I  would always recommend using fresh garlic when possible.  This is especially important when the garlic is not going to be cooked.  Uncooked canned garlic can overpower your dish and leave a weird flavor.  Also, buy a food processor if you don't have one - there are so many uses for this kitchen tool!

XOXO - Katie