eating it up in ohio

food detective

Categories: Appetizers, Cocktail Party, Dinner Party, Sources, Posted on August 2, 2015 by Sandy Bergsten

Last week I was invited to a shindig. Turned out to be a fabulous networking party at the Dorothy Lane Market Culinary Center. The great folks who create the Ohio Valley edition of the Edible magazine were there, along with many of their contributors and local foodies.

If you’re not familiar with the magazine series make a point to pick up a copy. There are about eighty Edible Communities throughout the United States and Canada. Each one highlights its own distinctive culinary region. Quarterly issues feature community-based local foods that are editorially rich and visually sumptuous.

At the party, DLM’s Carrie Walters and Peggy Neary pulled out all the stops to create a fantastic array of hearty appetizers using many of the local producers profiled in the summer issue of the magazine. It was hard to put my finger on what showcased the season best, but if pressed, I would cast my vote for the bruchetta topped with whipped feta and diced heirloom tomatoes. It was so incredible that when I saw Carrie a few days later at the market I practically mowed her down then stalked her, pad and pencil in hand, trying to write down each ingredient and step.

 Here is my rendition of heirloom tomato crostini with whipped feta.

Start with a good feta cheese.

Crumble 4 ounces into the bowl of a food processer.

Pulse several times.

Add a couple tablespoons each of olive oil and cream cheese and the juice of half a lemon.

Pulse to combine then run until smooth, about 30 seconds. Season with salt and freshly ground pepper.

Place in a small bowl or container. The whipped feta can be made two days in advance, covered and refrigerated.

Chop the heirloom tomatoes into a small dice.

Place in a non-reactive bowl and season with salt and pepper. Cover and let sit for 30 minutes at room temperature or several hours in the refrigerator.

If possible make your crostini from a bakery fresh baguette. I bake up a batch then store them in a Ziploc bag in the freezer so they are always handy.

Slather each crostini with a spoonful of whipped feta.

Top with a generous spoonful of diced heirloom tomatoes, taking care to drain the juice off first.

So go ahead and take a bite out of the Ohio Valley!

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