Crostini With Whipped Feta Roasted Tomatoes Recipes

CROSTINI WITH WHIPPED FETA & ROASTED TOMATOES

Steps:

• Preheat the oven to 375° F.
• Slice the tomatoes in half, cut the top part of the head of garlic and bake for 30 minutes.
• Make the whipped Feta spread: In a small food processor, place the feta, Greek yogurt, cider vinegar, salt and pepper and process until fairly smooth.
• Slowly stream in the extra virgin olive oil, while continuing to blend (you may need more or less, depending on your desired consistency). Taste and adjust the seasoning.
• Refrigerate for at least half an hour before using. Bring to room temperature, stir again and serve.
• Toast the sliced bread for just 10 minutes, or until lightly brown.
• Remove from the oven and spread some of the roasted garlic.
• Next, spread the whipped feta on the slices and then top with roasted tomatoes.
• Garnish with some fresh chives and serve.

ROASTED TOMATO, RICOTTA AND BASIL CROSTINI

Steps:

• For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
• For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
• For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
• When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.