Photo: William Abranowicz
"I can't tell you how many times I've made this! The crisp toasts with lemony sharp feta and sweet ripe tomatoes are an unbeatable combination. I prep all parts in advance and then just assemble them before dinner for a wonderful first course." —Ina Garten
Makes 20 to 25 crostini; serves 6 to 8
DirectionsActive time: 15 minutes
Total time: 30 minutes
Place feta and cream cheese in the bowl of a food processor fitted with a steel blade. Pulse until cheeses are mixed. Add ⅓ cup olive oil, lemon juice, ½ tsp. salt, and ¼ tsp. pepper and process until smooth. Refrigerate until ready to serve.
Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.
For the tomato topping, up to an hour before serving, combine shallots, garlic, and vinegar in a medium bowl. Set aside 5 minutes to allow shallots to absorb vinegar. Whisk in remaining ⅓ cup olive oil, 1 tsp. salt, and ½ tsp. pepper. Add tomatoes, stir gently, and set aside 10 minutes. Stir in basil and taste for seasoning.
To assemble crostini, spread each baguette slice with a generous amount of whipped feta. With a slotted spoon, place tomatoes on top. Put crostini on plates and scatter with the reserved toasted pine nuts. Sprinkle with basil and serve.
Recipe adapted from Barefoot Contessa Foolproof. Copyright © 2012 by Ina Garten. To be published by Clarkson Potter on October 30, 2012.
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From the September 2012 issue of O, The Oprah Magazine
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