roasted tomato crostini with whipped feta

Ingredients:

4 ounces feta cheese

2 Tbsp good olive oil

2 Tbsp cream cheese

1 Tbsp fresh lemon juice

salt and pepper

1 pint cherry tomatoes

2-3 Tbsp good olive oil

kosher salt and freshly ground pepper

3 Tbsp slivered basil leaves

Crostini from one baguette

Directions:

Crumble feta into the bowl of a food processer. Pulse several times. Add the olive oil, cream cheese, and fresh lemon juice. 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.

Preheat the oven to 400 degrees.  Toss the tomatoes lightly with olive oil on a rimmed baking sheet pan. Spread them out into one layer and sprinkle generously with kosher salt. Roast for 15 to 20 minutes, or until the tomato skins just pop (shaking pan occasionally). Cool to room temperature. Slice each in half.

Slather each crostini with a spoonful of whipped feta. Top with two roasted cherry tomato halves and a few slivers of basil.  Serve immediately.

Makes approximately 24

Olive Oil Crostini

Ingredients:

1 thin baguette, thinly sliced on the diagonal

2-4 Tbsp extra virgin olive oil

salt and freshly ground black pepper

Directions:

Preheat the oven to 350 degrees.

Use a pastry brush to brush the bread slices with olive oil. Lightly season with salt and pepper and place on a baking sheet. Bake until crispy, 5 to 8 minutes. Remove from the oven and set aside to cool.