Crostini With Sundried Tomato Feta Spread Recipes

VEGETARIAN SUN-DRIED TOMATO, FETA, AND WALNUT SPREAD

Steps:

• Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.

TOMATO CROSTINI WITH WHIPPED FETA

Steps:

• For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
• For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
• To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

CROSTINI WITH OLIVES AND FETA SPREAD

Steps:

• To make crostini: partially freeze the unsliced bread loaf.
• Cut into 40 (1-inch-thick) slices.
• Arrange on a cookie sheets.
• Drain the tomatoes, reserving oil.
• Lightly brush one side of each slice with the reserved tomato oil or olive oil.
• Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes more, or until golden brown.
• Finely chop the drained tomatoes; stir in the olives and the minced garlic; set aside.
• In a small bowl, beat the cream cheese until softened.
• Beat in the feta cheese and milk until smooth.
• Spread the feta/cream cheese mixture on top of the oiled side of the baked crostini.
• Top with a small dollop of tomato mixture.
• Garnish the crostini with shredded fresh basil.

BAKED FETA SPREAD WITH SUN-DRIED TOMATOES

Steps:

• Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
• Preheat the oven to 325 degrees F (165 degrees C).
• Transfer ingredients to a small oven-proof stone dish or ramekin.
• Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.