Let me set the scene. It’s Friday night and do you know what I’m making? Short ribs that braised slowly in the oven for hours and hours, perfuming the entire house with the scent of cold weather comfort food. Do you want to know what I made for dinner tonight, just two days later? Cherry Tomato Crostini with Whipped Feta, the spokes-meal for spring. Do you want to know why? I think you know why. It went from like 36 to 75 degrees in less than 12 hours. I’m getting whiplash from this crazy weather.
One of my favorite things about spring is when those beautiful, colorful cherry tomatoes start popping up at the market. I nearly reenacted the When Harry Met Sally dinner scene when I saw heirloom tomatoes for the first time this year at the grocery store. Yes, oh yes. Toasted bread slices are topped with creamy whipped feta cheese, big cherry tomatoes, and fresh basil. These crostini make a great, simple appetizer, but I love to enjoy them for dinner with a simple salad. Hello spring!
- 1 French baguette, sliced ½-inch thick
- ½ cup extra-virgin olive oil
- 6 ounces feta cheese, crumbled
- 2 ounces cream cheese, softened
- 2 tablespoons fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- 2 pounds cherry tomatoes, halved
- 2 shallots, minced
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 3 tablespoons chopped basil leaves
- Preheat the oven to 400°F. Arrange the bread slices on a large rimmed baking sheet and brush the tops with ¼ cup of olive oil. Bake for 10 to 12 minutes, until lightly toasted.
- Meanwhile, combine the feta, cream cheese, remaining ¼ cup of olive oil, and lemon juice in the bowl of a food processor and pulse until smooth. Season with salt and pepper, to taste. Set aside.
- Stir together the tomatoes, shallots, garlic, and vinegar in a medium bowl to combine. Season with salt and pepper, to taste.
- To assemble, spread the whipped feta over each toasted bread slice. Spoon the tomatoes over the crostini and sprinkle the basil over the top.