Crisp crostini topped with herb whipped feta and juicy marinated tomatoes is a delicious summer appetizer or easy, make-ahead lunch.
Keyword Crostini, Crostini bread, Crostini recipe
Prep Time 20minutes
Cook Time 10minutes
Marinating time 30minutes
Total Time 1hour
Author Alida Ryder
For the marinated tomatoes
500g (1lb) cherry tomatoes
1red chillihalve lengthwise (alternatively use ½tsp chilli flakes)
1garlic clovesthinly sliced
For the whipped feta
salt and pepper to taste
For the crostini
sliced ciabatta bread
olive oilfor brushing
fresh basil leaves
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.