Wednesday, June 25, 2014

Whipped Feta Brushetta

This is the perfect summer appetizer, fresh heirloom grape tomatoes, feta cheese whipped with cream cheese, then an amazing dressing to toss the dressing in with parmesan cheese, olive oil, balsamic vinegar, champagne vinegar, and shallots on a toasted baguette. This recipe is perfect for now when the tomatoes are fresh and in season. Perfect for parties or dinner appetizer. Enjoy!!!

  1. 2 pounds heirloom grape tomatoes (any grape tomatoes will be fine)
  2. 6 ounces feta cheese
  3. 2 ounces cream cheese, room temperature
  4. 2 Tablespoons parmesan cheese
  5. 2 teaspoons lemon juice
  6. 1/3 cup olive oil
  7. salt and pepper
  8. 2 Tablespoons minced shallots
  9. 2 teaspoons minced garlic
  10. 1 Tablespoon champagne vinegar
  11. 1 Tablespoon balsamic vinegar
  12. 2 Tablespoons fresh basil leaves, chopped
  13. 2 french baguettes, sliced and toasted
  1. Heat the oven to 400 degrees. Slice the baguettes into 1/2" thick slices and place on a baking sheet. Drizzle with olive oil, salt and pepper and place in the oven for 5 minutes. Turn and bake another 3-4 minutes until brown on the other side. Take out of the oven and let cool.
  2. Chop the tomatoes into bite sized pieces, then add the vinegars, garlic, shallots, salt and pepper to taste and basil leaves. Place in the refrigerator for a half an hour to chill.
  3. While the tomatoes are in the fridge, put the feta and the parmesan cheeses in a food processor. Pulse a few times, then add the lemon juice and olive oil, salt and pepper to taste.
  4. Take the taosted baguette and top with the whipped feta. Then top with a mound of the tomatoes. Repeat with all the toasts and serve on a platter.

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