Whipped Feta Tomato Basil Crostinis
Creamy whipped feta piped onto golden crostini, topped with jammy slow-roasted tomatoes and fresh basil. A make-ahead appetizer that looks impressive, comes together easily, and disappears every single time.
Servings 8 people
Calories 130kcal
Equipment
- Food processor
- Rimmed baking sheet
- 1 Quart size ziplock bag
- Scissors (for the piping bag)
- Serving platter
Ingredients
Whipped Feta
- 8 oz block of feta cheese
- ½ cup plain yogurt
- 1 tablespoon olive oil
- 1 clove garlic
Slow Roasted Tomatoes
- 10 oz package of cherry tomatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
Crostini
- 1 baguette sliced into ¼-inch rounds
- Olive oil for drizzling or spraying
Instructions
Make the Whipped Feta
- Add feta, olive oil, garlic, and yogurt to a food processor.
- Blend for 1 to 2 minutes until completely smooth and creamy.
- Transfer to a ziplock bag, press into one corner, seal, and refrigerate until ready to serve.
Make the Slow Roasted Tomatoes
- Preheat oven to 200°F.
- Halve each cherry tomato lengthwise and toss with olive oil, salt, and pepper.
- Arrange cut-side up on a rimmed baking sheet.
- Roast for 1 hour. Do not flip.
- Remove from oven and let cool completely.
Make the Crostini
- Preheat oven to 350°F.
- Arrange baguette slices on a baking sheet.
- Drizzle or spray olive oil on both sides of each slice.
- Bake for 5 to 6 minutes, flip each slice, then bake for another 5 to 6 minutes until golden brown and crisp.
- Let cool completely.
Assemble
- Snip a ¼-inch hole in the corner of the whipped feta ziplock bag.
- Pipe a swirl of whipped feta onto each crostini.
- Top each with one slow-roasted tomato half, cut-side up.
- Stack basil leaves, roll tightly, and slice thinly into ribbons.
- Garnish each crostini with a pinch of basil ribbons and serve immediately.
Notes
Tips
- Buy block feta, not pre-crumbled. It blends smoother and tastes creamier.
- Let feta sit at room temperature for 10 minutes before blending for the silkiest result.
- The whipped feta tastes even better the next day as the garlic mellows overnight.
- Always arrange tomatoes cut-side up so the juices concentrate inside rather than running out onto the pan.
- Oil both sides of the baguette slices for even, golden browning on every piece.
- Let the crostini cool fully before assembling or they will soften under the feta.
- Assemble right before serving to keep the crostini crisp.
- Short on time? Fresh halved cherry tomatoes work beautifully in place of roasted.
- Whipped feta: up to 3 days ahead, refrigerated in the ziplock bag
- Slow roasted tomatoes: up to 1 day ahead, refrigerated in an airtight container
- Crostini: up to 1 day ahead, stored at room temperature in an airtight container
- Basil: slice fresh the day of for the brightest color and flavor
