12 Best Ina Garten Appetizers Recipes
Ingredients
- 6 oz good feta crumbled
- Kosher salt and freshly ground black pepper
- 2 oz cream cheese at room temperature
- 2/3 c good olive oil divided
- 2 tbsps freshly squeezed lemon juice
- 2 tbsps minced shallots 2 shallots
- Kosher salt and freshly ground black pepper
- 2 tbsps good red wine vinegar
- 2 lb ripe heirloom or cherry tomatoes 1/2-inch-diced
- 3 tbsp julienned fresh basil leaves plus extra for serving
- 2 tsp minced garlic 2 cloves
- 20 to 25 1/2-inch-thick diagonal baguette slices, toasted
- 2 tbsp toasted pine nuts
Instructions
- Start by combining the feta and room-temperature cream cheese in a food processor. Pulse till they are combined. Then add in the olive oil, lemon juice, salt, and pepper. Blend until smooth and whipped
- Make the crostini by slicing a baguette at an angle and arranging it on a sheet tray. Brush with olive oil and bake for 10 minutes in a 425F oven.
- In a bowl, combine the chopped shallots, chopped garlic, and red wine vinegar, stir, and let sit for a minute or two while you slice your tomatoes.
- Pour the vinegar mixture all over the tomatoes and toss to coat. Let sit for 5 minutes or so to marinate and then stir in fresh-cut basil.
- Top a crostini with a spread of the whipped feta, then spoon over some marinated tomatoes and top with a little more fresh basil.
- Enjoy!