Ina Garten's Tomato Crostini with Whipped Feta

Ingredients

• 6 oz Feta Cheese (crumbled, at room temperature)
• 2 oz Cream Cheese (softened, at room temperature)
• 2/3 cup Olive Oil (divided: 1/3 cup for spread, 1/3 cup for tomato topping, plus extra for brushing crostini)
• 2 tbsp Lemon Juice (freshly squeezed from about one lemon)
• 1.5 tsp Salt (divided between spread and tomato topping)
• 0.75 tsp Black Pepper (freshly ground, divided between spread and tomato topping)
• 1 piece Baguette (French baguette, sliced diagonally 1/2 inch thick)
• 2 lb Cherry Tomatoes (ripe, halved)
• 2 tbsp Shallots (minced (about 1 small shallot))
• 2 tsp Garlic (minced (about 1 clove))
• 2 tbsp Red Wine Vinegar (good quality)
• 3 tbsp Fresh Basil Leaves (julienned)
• 2 tbsp Pine Nuts (optional garnish, toasted if desired)

Instructions

1. Bring cheeses to room temperature

   Remove the feta and cream cheese from the refrigerator and let them sit on the counter for about 5 minutes until softened.

   Time: PT5M

2. Blend feta and cream cheese

   Place the feta and cream cheese in a food processor and pulse for about 30 seconds, then process for another 30 seconds until smooth.

   Time: PT1M

3. Emulsify the spread

   With the processor running, slowly drizzle in 1/3 cup olive oil, then add 2 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Process until fully incorporated and fluffy.

   Time: PT1M

4. Prepare the crostini

   Slice the baguette diagonally about 1/2 inch thick. Brush each side lightly with olive oil (about 2 tbsp total).

   Time: PT5M

5. Bake crostini

   Preheat the oven to 425°F. Arrange the brushed baguette slices on a baking sheet and bake for 6–8 minutes, turning once, until golden and crisp.

   Time: PT7M

   Temperature: 425°F

6. Marinate shallots and garlic

   In a small bowl combine 2 tbsp minced shallots, 2 tsp minced garlic, and 2 tbsp red wine vinegar. Let sit for 5 minutes.

   Time: PT5M

7. Season tomato vinaigrette

   Add the remaining 1/3 cup olive oil, 1 tsp salt, and 1/2 tsp black pepper to the shallot mixture and whisk until emulsified.

   Time: PT2M

8. Marinate tomatoes

   Add the halved cherry tomatoes to the vinaigrette, toss gently, and let sit for 10 minutes so flavors meld.

   Time: PT10M

9. Finish tomato topping

   Stir in 3 tbsp julienned fresh basil and, if using, 2 tbsp toasted pine nuts.

   Time: PT2M

10. Assemble crostini

    Spread a generous dollop of the whipped feta on each toasted baguette slice, top with a spoonful of the tomato mixture, and garnish with a few extra basil leaves and pine nuts.

    Time: PT5M

Nutrition Facts

Calories

850

Protein

21g

Carbohydrates

40g

Fat

67g

Fiber

5g

Ingredient Substitutions

• Instead of Feta Cheese: Goat cheese, Ricotta salata
• Instead of Cream Cheese: Mascarpone, Full-fat Greek yogurt
• Instead of Olive Oil: Avocado oil, Grapeseed oil
• Instead of Lemon Juice: Bottled lemon juice (less bright)
• Instead of Salt: Kosher salt, Sea salt
• Instead of Black Pepper: White pepper
• Instead of Baguette: Italian ciabatta, sourdough loaf
• Instead of Cherry Tomatoes: Grape tomatoes
• Instead of Shallots: Red onion, finely minced
• Instead of Garlic: Garlic paste
• Instead of Red Wine Vinegar: White wine vinegar, Sherry vinegar
• Instead of Fresh Basil Leaves: Fresh parsley
• Instead of Pine Nuts: Slivered almonds, Walnut pieces

Equipment Needed

• Food Processor
• Mixing Bowl
• Small Bowl
• Baking Sheet
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Spatula or Spoon

Critical Steps — Do Not Skip

• Blend feta and cream cheese until completely smooth; any lumps will affect the spread texture.
• Bake the baguette slices just until crisp; over‑baking makes them too hard.
• Allow the cherry tomatoes to marinate for at least 10 minutes for optimal flavor.

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for the best flavor in both the spread and vinaigrette.
• A squeeze of fresh lemon juice brightens the feta spread and balances the richness of the olive oil.
• Toast pine nuts lightly in a dry skillet for 2 minutes to enhance their nutty aroma.

Troubleshooting

Storage

Refrigerator: Whipped feta spread and marinated tomatoes keep up to 3 days in airtight containers. Assemble just before serving.

Freezer: Not recommended; texture of feta spread changes when frozen.

Room temperature: Baked crostini stay crisp for up to 1 day in a sealed container at room temperature.

Make-Ahead Tips

• The whipped feta spread can be prepared up to 2 days ahead and stored covered in the refrigerator.
• Tomato mixture can be marinated for up to 2 hours; keep refrigerated.
• Assemble the crostini no more than 30 minutes before serving to retain crispness.

Frequently Asked Questions