Fresh Tomato Crostini with Feta
This Fresh Tomato Crostini with Feta combines the baguette’s chewy texture with a creamy feta cream cheese spread and fresh tomatoes with basil.
Tomato Crostini
So these tomato crostini with feta simply taste like SUMMER.
It’s one of our top appetizer favorites when we have a lot of fresh tomatoes around the house.
Sometimes, we even enjoy them as a light supper.
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And, whenever I make these for guests, they rave and ask for the recipe – a true sign of a “keeper” recipe, right??
Since I can make all the components of this recipe ahead of time, the assembly is the quick and easy part when it’s time to serve.
And, these crostini look absolutely gorgeous on a simple white platter with a bit of the fresh basil scattered around the edges here and there.
So simple, yet so elegant!
Ingredients for Delicious Tomato Crostini
- Fresh tomatoes: You can use any type of fresh tomato that you prefer as long as they are flavorful and nicely ripened.
- Baguette slices
- Feta: Use a good feta cheese or whipped feta. I like to find mine at Aldi.
- Cream cheese: Use full-fat cream cheese for the creamiest texture.
- Olive oil: I like olive oil that’s mild buttery in flavor, not anything too strong that will overpower the wonderful tomato flavor of this recipe.
- Red wine vinegar
- Garlic cloves
- Basil: Fresh if possible.
- Lemon juice
- Lemon zest
How to make Tomato Crustini
If you are using an electric mixer, rest your Feta and cream cheese to room temperature. This will help them incorporate more easily.
Into the bowl of a food processor or using an electric mixer, place the Feta cheese crumbles and cream cheese.
Using the pulse button, pulse the food processor to process these two ingredients into a smooth spread.
Add the olive oil, lemon juice and lemon zest and process once more to combine.
I like to use a microplane citrus zester to zest citrus easily.
Combine the garlic and red wine vinegar in a medium bowl.
Let rest for 10 minutes.
Combining these ingredients really lets their flavors meld before adding them to the tomatoes – very flavorful, even a bit of pungent!
Dice the tomatoes into small pieces.
Add the tomatoes and toss gently to combine.
Season to taste with kosher salt and pepper. Fold in half of the basil.
Using fresh basil really heightens the flavors of the tomatoes since with every slice of basil, you release more fragrance oils for this dish.
Spread each toasted baguette slice with the desired Feta spread amount.
Using a slotted spoon, place the prepared tomato topping over the spread, then garnish it with additional sliced basil.
Serve at once!
Actually, no. BUT, you can make each of the three components of this recipe ahead of time, assembling the crostini at the last minute just before serving.
Otherwise, the baguette slices tend to get too soggy from the Feta spread and the juices from the tomatoes.
Best way to toast baguette slices in the oven
Preheat the oven to 425 degrees F. Place the baguette slices onto a parchment paper-lined baking sheet; brush each one with olive oil using a silicone basting brush.
Bake, uncovered, on the center oven rack for 6-8 minutes, turning half way through the baking time.
The baguette slices should just be very lightly golden brown in color. Remember that the bread will get more crisp in texture as it cools, too.
Red wine vinegar substitute
Once, I didn’t have red wine vinegar on hand when I wanted to make this recipe.
I substitute 1 tablespoon of a very mild balsamic vinegar for the red wine vinegar and it worked just fine.
You could also substitute a white wine vinegar, a sherry vinegar, or even rice wine vinegar.
Yep. I’ve used an electric mixer before and it worked fine though I don’t think the Feta/cream cheese spread was quite as creamy.
More Favorite Recipes to Enjoy
- Rustic Tomato Pizza Pie
- Zesty Italian Pasta Salad
- Zucchini Noodle Pizza Casserole Â
- Zucchini Meatballs
Tomato CrostiniÂ
Ingredients
- 4-6 oz. Feta cheese crumbles
- 2-3 oz. cream cheese, softened
- 2 Tbs. good olive oil
- 2 Tbs. freshly squeezed lemon juice
- zest of 1/2 lemon
- 2 cloves garlic, crushed
- 2 Tbs. red wine vinegar
- 2 lbs. vine-ripened homegrown tomatoes, sliced into 1/2" pieces, seeded and drained
- kosher salt and freshly ground black pepper, to taste
- fresh basil, julienne (thinly sliced)
- 2 dozen thick baguette slices, sliced diagonally, toasted lightly in the oven
- 1 Tbs. pine nuts, optional, for garnishing
Instructions
To Make the Whipped Feta Spread
- Into the bowl of a food processor, place the Feta cheese crumbles and cream cheese. Using the pulse button, pulse the food processor to process these two ingredients into a smooth spread. Add the olive oil, lemon juice and lemon zest and process once more to combine.
To Make the Tomato Topping
- Combine the garlic and red wine vinegar in a medium bowl; let rest for 10 minutes; add the tomatoes and toss gently to combine; season to taste with kosher salt and pepper; fold in half of the basil.
To Assemble the Crostini
- Spread each toasted baguette slice with the desired amount of the prepared Feta spread; using a slotted spoon place the prepared tomato topping over the spread, then garnish with additional sliced basil. Serve at once!