I took a few months off from blogging. During that time I’ve tried a number of new yummy recipes. So … I’m ready to share with you the best ones. I also have a very fun vacation coming up in two weeks: Paris, the Amalfi coast and Berlin. (I know … interesting combo.) But, I’m sure to have some fun travel tips and pics to share after the trip.
While it isn’t quite tomato season, I do always enjoy a good tomato bruschetta. I ran across this recipe last fall, but just tried it this past week. The lemony, feta spread makes such a nice addition to a traditional tomato bruschetta.
I made this for a party last night – and all that tried it thought it was quite good. My husband and I had some with our lunch today. Yum!
Once again, I was able to get all of the ingredients at Trader Joes. I bought some cherry tomatoes to add to the baby heirloom tomatoes — quite a good combo. And, I loved the variety of color with yellow, orange, red, purple and green.
Tomato Bruschetta with Whipped Feta
6 oz. Feta Cheese, crumbled
2 oz. Cream Cheese, at room temperature
2/3 cup Good Olive Oil, divided
2 Tbsp. freshly squeezed Lemon Juice
Salt and Pepper (freshly ground, preferred)
2 Tbsp. Pine Nuts
2 Tbsp. minced Shallots (about 2 shallots)
2 tsp. minced Garlic (2 cloves)
2 Tbs. Red Wine Vinegar
2 lbs. ripe, small heirloom Tomatoes, sliced in halves
3 Tbsp. fresh Basil leaves, sliced (Plus extra for serving)
20 to 25 diagonal baguette slices (1/2 inch thick), toasted *
1. Place feta and cream cheese in a food processor. Pulse until cheeses are mixed. Add 1/3 cup of Olive Oil, lemon juice, 1/2 tsp. of Salt and 1/4 tsp. of Pepper and process until smooth. Refrigerate spread until ready to serve.
2. Place pine nuts in a dry saute pan over low heat. Cook 5 to 10 minutes, stirring often until lightly browned. Set aside.
3. For the tomato topping (up to an hour before serving), combine shallots, garlic and vinegar in a medium bowl. Set aside for 5 minutes to allow shallots to absorb vinegar. Whisk in remaining 1/3 cup of olive oil, 1 tsp. Salt and 1/2 tsp. Pepper. Add tomatoes and stir gently. Set aside for 10 minutes. Stir in basil and tasted for seasoning.
4. To assemble bruschetta, spread each baguette slice with a generous amount of whipped feta. With a slotted spoon, place tomatoes on top. Put bruschetta on plates and scatter with the toasted pine nuts and reserved basil.
* I misread the recipe and did NOT toast the baguette slices. I thought it was a bit odd not to toast the bread, but it was still very good. And, it was easy to eat, as sometimes toasted crostini can be a bit difficult to bite through.