Patriot's Heirloom Tomato and Whipped Feta

This crostini is a tribute to strength and unity, featuring a creamy, tangy base of whipped feta and goat cheese. The sweetness of slow-roasted cherry tomatoes bursts through, balanced by a rich, dark balsamic glaze. It's a comforting and sophisticated bite, perfect for a moment of quiet reflection.

Cheese & Dairy

Ingredients

1 baguette, thinly sliced and toasted
1 pound mixed heirloom tomatoes, various colors and sizes, thinly sliced
8 ounces feta cheese, crumbled
4 ounces cream cheese, softened
3 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1/4 cup fresh basil leaves, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Method

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Drizzle with 1 tablespoon of olive oil and toast for 8-10 minutes minutes, or until golden and crisp. Set aside to cool.
In a food processor, combine crumbled feta cheese, softened cream cheese, 1 tablespoon of olive oil, minced garlic, and fresh lemon juice. Process until smooth and creamy, scraping down the sides as needed.
In a medium bowl, gently combine the sliced heirloom tomatoes with the remaining 1 tablespoon of olive oil, thinly sliced fresh basil, sea salt, and freshly ground black pepper. Toss to coat evenly.
To assemble the crostini, spread a generous layer of the whipped feta mixture onto each toasted baguette slice.
Arrange a few slices of the seasoned heirloom tomatoes on top of the whipped feta. Serve immediately.

Chef's Tip & Pairing

For a deeper flavor, use a high-quality aged balsamic vinegar and reduce it slowly on the stovetop until it coats the back of a spoon, creating your own glaze. This savory appetizer pairs beautifully with a crisp, dry American Rosé or a light-bodied Pinot Noir.

From the Tini Crostini Collection