- Ina Garten’s Tomato Crostini with Whipped Feta remains a fan-favorite recipe.
- It’s one of her go-to appetizers that can be prepared in three simple steps.
- This dish is perfect for showcasing super flavorful, in-season tomatoes.
We’re loving that the Barefoot Contessa is so active on social media, always sharing delicious recipes and divine menus, such as her make-ahead dinner party menu and classic appetizers for all seasons.
“Tomato crostini is one of my favorite appetizers,” Garten wrote in the caption of her Instagram post. “There’s something about the crisp toast with the creamy feta and sweet tomatoes.”
Ina Garten has been whipping feta before it was cool. Want to learn how to make her Tomato Crostini with Whipped Feta? It’s actually pretty easy, using simple ingredients and requiring only three steps. Read on to find out how to make this stunning app.
The following are the ingredients from the official recipe, but they’ve been reordered to match the method here.
- 2 pounds ripe heirloom or cherry tomatoes, ½-inch-diced
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons good red wine vinegar
- ⅔ cup good olive oil, divided
- Kosher salt and freshly ground black pepper
- 3 tablespoons julienned fresh basil leaves, plus extra for serving
- 6 ounces good feta, crumbled
- 2 ounces cream cheese, at room temperature
- 2 tablespoons freshly squeezed lemon juice
- 20 to 25 (½-inch-thick) diagonal baguette slices, toasted
- 2 tablespoons toasted pine nuts
First, an hour before serving, prepare the tomatoes for the top of each toast. Do this by combining your shallots, garlic and vinegar together in a medium bowl. Let it sit for 5 minutes. Whisk in ⅓ cup of olive oil, 1 teaspoon salt and 1 teaspoon pepper. Add in your tomatoes and gently stir the mixture. Set it aside to marinate for 10 minutes. Mix in the fresh basil and season to taste.
Then, whip up the whipped feta. In a food processor, add the feta and cream cheese and pulse until combined. Once mixed, add in the lemon juice, the remaining ⅓ cup of olive oil, ½ teaspoon salt and ¼ teaspoon of pepper. Process until smooth.
Finally, it’s time to assemble your crostinis. You’ll want to spread each slice of bread with a “generous amount” of whipped feta, says Garten, and with a slotted spoon, place the tomatoes on top. After plating, add your pine nuts on top of each crostini. Sprinkle any remaining basil leaves on top for garnish, and you’re ready to serve. That’s all it takes to re-create one of Garten’s go-to appetizers.
“The flavors and textures are so perfect and totally summer!” Garten wrote. Fans raved about the recipe in the comments, calling it “fabulous,” “gorgeous” and “delicious.” American actress Jennifer Garner even wrote that she planned to make the recipe the night she discovered it. And it’s become an inspiration for our own party menus.
For more appetizer ideas, check out our favorite appetizer recipes that will have you skipping dinner altogether. Make one or two for a night of pure deliciousness that everyone will enjoy.
