Tomato and Whipped Feta Toasts

The tangy feta pairs beautifully with the garlicky tomatoes in this recipe. You can cut small slices of bread to make a delicious appetizer or longer toasts by cutting the baguette diagonally to serve as a first course. I make the whipped feta (also tastes great on sandwiches) ahead of time and assemble the toasts right before guests arrive. If the bread is not fresh or great quality, toast it lightly first.

Tomato and Whipped Feta Toasts

Servings: 6

Prep time: 30 minutes

Need: Food processor

Baguette or good bread

5 ounces (150 g) feta, crumbled

2 ounces (50 g) cream cheese

¼ cup (60 ml) + 3 tablespoons olive oil

1 tablespoon lemon juice

Black pepper

1 shallot, minced

1 clove of garlic, minced

1 tablespoon red wine vinegar

1 pound (500 g) ripe heirloom or cherry tomatoes, diced

2 tablespoons basil leaves, julienned

2 tablespoons pine nuts, toasted

To make the whipped feta, place the feta and cream cheese in the food processor. Pulse until mixed. Add ¼ cup of olive oil, the lemon juice, and a dash of ground black pepper. Pulse until smooth. The whipped feta can be made a few hours ahead and refrigerated before using.

In a medium bowl, combine the shallots, garlic and vinegar. Let marinate for 5 minutes. Whisk in 3 tablespoons of olive oil and some freshly ground black pepper. Add the diced tomatoes and julienned basil and stir gently. Let flavors develop for 10 minutes.

Slice the bread and spread a generous amount of the whipped feta on each. Drain the liquid from the tomato mixture and spoon the tomatoes on the toasts. Sprinkle with the toasted pine nuts, a little extra basil and serve.

And bon appétit!

Adapted from Ina Garten’s Foolproof cookbook.