Extra Virgin Olive Oil & Feta Crostini

This crostini celebrates the purity of high-quality olive oil, featuring a vibrant, sun-dried tomato and basil pesto base. The creamy, salty feta and bright, peppery arugula provide a delightful contrast in texture and flavor, making it a perfect appetizer for any occasion.

Vegetarian

Ingredients

1 fresh baguette, thinly sliced on the bias
4 tablespoons high-quality extra virgin olive oil, plus more for drizzling
6 ounces block of creamy feta cheese, crumbled
2 cloves garlic, peeled and halved
2 tablespoons fresh oregano, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
1/2 teaspoon freshly ground black pepper
Zest of 1/2 lemon
1/4 cup cherry tomatoes, halved

Method

Preheat your oven to 375°F (190°C). Arrange the baguette slices in a single layer on a baking sheet.
Lightly brush both sides of each baguette slice with extra virgin olive oil. Toast in the preheated oven for 5-7 minutes minutes, or until golden brown and crisp.
Carefully remove the toasted crostini from the oven. While still warm, gently rub one side of each crostini with the cut side of the halved garlic cloves.
Evenly crumble the feta cheese over the garlic-rubbed crostini.
In a small bowl, combine the chopped fresh oregano and thyme. Sprinkle the herb mixture and freshly ground black pepper over the feta-topped crostini.
If using, scatter the halved cherry tomatoes and lemon zest over the crostini for an added burst of flavor and color.
Drizzle a final touch of extra virgin olive oil over all the crostini just before serving.
Serve immediately and enjoy this gourmet appetizer.

Chef's Tip & Pairing

For an authentic Mediterranean experience, pair this crostini with a crisp, dry white wine like a Greek Assyrtiko or a light-bodied Italian Vermentino, which will complement the bright, herbaceous notes of the pesto and the richness of the olive oil.

From the Tini Crostini Collection