Crisp crostini topped with herb whipped feta and juicy marinated tomatoes is a delicious summer appetizer or easy, make-ahead lunch.

Ingredients

Ciabatta
Cherry tomatoes
Olive oil
Chilli. I used a whole fresh chilli but you can use chilli flakes too.
Garlic.
Herbs. I used bay leaf, rosemary and thyme for the tomatoes, parsley and oregano for the feta.
Salt and pepper.
Feta cheese.
Cream.
Lemon juice.

How to make marinated tomatoes

Prepare the cherry tomatoes: Cut a small cross at the base of each tomato. Bring a large pot of water to a boil then add the tomatoes and simmer for 1-2 minutes. Prepare a bowl of ice water and once the skins on the tomatoes start to shrivel, remove them from the boiling water with a slotted spoon and place into the bowl of ice water. The skins will start to slip off and you can easily remove them. Discard the skins and place the tomatoes in a large jar along with your preferred herbs, garlic and chilli.
Make the marinade: Combine olive oil, salt and pepper and mix well. Pour the marinade over the tomatoes. Seal the jar and gently tilt to cover the tomatoes in marinade. Allow to marinade for at least 30 minutes. These tomatoes can be kept in the fridge for up to a week. Tilt and swirl the jar around every few days to make sure all the tomatoes have time in the marinade.

Make the whipped feta: Combine feta cheese, cream, lemon juice, herbs, salt and pepper in the bowl of a food processor. Mix until the cheese is relatively smooth and creamy.
How to toast crostini: Slice Ciabatta into slices then brush with olive oil. Toast in a hot pan until golden on both sides. Alternatively you can broil them in the oven as well for a few minutes per side.
Assemble: Top each crostini with a generous dollop of whipped feta and spread over the surface of the bread. Add a few marinated tomatoes and drizzle over a little of the marinade. Garnish with fresh basil and flaky sea salt before serving.

Crisp crostini topped with herb whipped feta and juicy marinated tomatoes is a delicious summer appetizer or easy, make-ahead lunch.

4.50 from 4 votes

Course: Appetizer

Cuisine: Italian

Keyword: Crostini, Crostini bread, Crostini recipe

Prep Time: 20

Cook Time: 10

Marinating time: 30

Total Time: 1

Servings:

Calories: 198kcal

Author: Alida Ryder

Bring a large pot of water to a boil. Cut a small cross at the base of each tomato then add to the boiling water and simmer for 1-2 minutes.
Prepare a bowl of ice water and once the skins on the tomatoes start to shrivel, remove them from the boiling water with a slotted spoon and place into the bowl of ice water.
The skins will start to slip off and you can easily remove them. Discard the skins and place the tomatoes in a large jar along with your preferred herbs, garlic and chilli.
Combine olive oil, salt and pepper and mix well. Pour the marinade over the tomatoes. Seal the jar and gently tilt to cover the tomatoes in marinade. Allow to marinade for at least 30 minutes.
To make the whipped feta, combine feta cheese, cream, lemon juice, herbs, salt and pepper in the bowl of a food processor. Mix until the cheese is relatively smooth and creamy.
Slice Ciabatta into slices then brush with olive oil. Toast in a hot pan until golden on both sides.
Top each crostini with a generous dollop of whipped feta and spread over the surface of the bread. Add a few marinated tomatoes and drizzle over a little of the marinade. Garnish with fresh basil and flaky sea salt before serving.