This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
My Classic Roasted Tomato Crostini with Whipped Feta combines the relaxed elegance of French villages and the warm hospitality of the American South, offering a fusion of fresh herbs and roasted tomatoes in every soulful bite. It’s where French countryside charm meets Southern comfort cooking!
My Classic Roasted Tomato Crostini recipe blends Southern France elegance with easy, crowd-pleasing appeal. Featuring cherry tomatoes, fresh basil, crusty bread, and whipped cheese, it’s an economical, delicious appetizer perfect for any season. Available year-round, both cherry and grape tomatoes make this simple, quick-prep crostini a flavorful hit for porch parties, cookouts, or holiday gatherings.
In the recipe card, discover my whipped feta method. Alternatively, delight in different flavors with my Classic Whipped Ricotta or White Cheddar Pimento Cheese. This roasted cherry tomato bruschetta, paired with Peach and Prosciutto Ricotta Crostini, creates an eye-catching array of perfect appetizers displayed on a rustic serving platter for your holiday celebrations!
Ingredients for Crostini with Roasted Tomatoes
For these crostini, use fresh, quality ingredients: a crispy-crusted, soft baguette, small, unblemished roasting tomatoes, and firm, fresh herbs.
- Cherry/Grape Tomatoes: Opt for firm, ripe grape or cherry tomatoes. Substitute with small Roma tomatoes if necessary.
- Herbes de Provence: This herb blend contains lavender buds contributing a subtle olfactory nuance.
- French Baguette: A freshly baked baguette from the bakery section is essential. Gluten-free options are available, too.
- Whipped Cheese: This may be whatever your eaters resonate with; think ricotta, Feta, or goat cheese. Creamy burrata is a good substitute but may require a sprinkle of sea salt to enhance it.
- Fresh Basil, Rosemary, and Thyme: used to flavor the whipped cheese and garnish the little toasts.
Substitutions and Variations
- Substitute ciabatta or sourdough bread instead of baguette for a different texture and taste.
- Use a cashew or almond-based cheese instead of the specified whipped dairy cheese for a vegan option.
- Top with thinly sliced prosciutto, smoked salmon, or paper-thin slices of dry-cured sausage.
- Drizzle with balsamic glaze, hot honey, or additional extra-virgin olive oil for a sweet and savory contrast.
- Garnish with microplaned Parmesan cheese and fresh edible flowers accented by chive sprigs for an elegant touch.
Can Roasted Tomato Crostini Be Made Ahead?
Yes, the crostini can be made ahead of time, making them a convenient entertaining option. Keep the components separate until just before serving to prevent soggy baguette.
Step By Step Instructions
Whip the Cheese
A Note About Cheese: I’m a fan of the contrast between whipped feta cheese and slow-roasted tomatoes. Inspired by the Barefoot Contessa, Ina Garten’s whipped feta dip with cherry tomatoes served as my inspiration for these tiny toasts. Feel free to use any soft cheese your guests prefer, like goat cheese, ricotta, mascarpone, pimento, brie, or cottage cheese for the crostini base. For a firmer, no-whip option, burrata cheese is a great choice.
Step 1. To whip any cheese, it must first be at room temperature. I am using feta. Load 8 ounces of a quality feta into a mini food processor or chef prep and add 1 tablespoon of heavy cream. (Image 1)
Step 2. Screw the top on tightly to blend. Process until creamy, adding additional cream in 1 teaspoon increments to smooth the mixture out as required. (Image 2)
Step 3. You do not want the mixture to be too runny but also not too stiff. Think ‘spreadable.’ (Image 3)
Step 4. Scoop the cheese into a bowl and set aside. If you plan to assemble the crostini immediately, I do not recommend refrigerating the whipped cheese. It must be spreadable. (Image 4)
Roast the Tomatoes
Step 5. Preheat your oven to 325°F and prepare a rimmed baking sheet with aluminum foil. In a bowl, mix 1 pint of halved tomatoes with 1 1/2 tablespoons brown sugar, 2 1/2 tablespoons of olive oil, 1/2 to 1 teaspoon herbes de Provence, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until well coated. Pour the tomato mixture onto the center of the sheet, cut side up, making sure to include all the juices. Keep the tomatoes close together in the middle for even roasting. (Image 5)
Step 6. Roast the tomatoes for 30 minutes and work on the crostini in the meantime. After 30 minutes, carefully flip the tomato halves without tearing the foil. The liquid will be thick and sticky. Group them in the center of the sheet again. Then, roast for another 10 minutes. (Image 6)
Prepare the Toasted Baguette Slices
Step 7. Slice a baguette into 24 individual ¾-inch slices for optimal strength and manageability with toppings. Place these slices on a foil-lined baking sheet. (Image 7)
Step 8. Lightly coat both sides of each baguette slice with olive oil using a mister or pastry brush, avoiding saturation. Sprinkle with a pinch of sea salt. Toast in the 325°F oven, on the lower rack, for about 4 minutes per side. (Image 8)
Step 9. Spoon some whipped cheese atop each baguette slice and spread it around. Be generous. (Image 9)
Step 10. Top the cheese with minced fresh basil leaves and/or rosemary bits and 2-3 tomatoes. (Image 10)
Plate the Appetizer
Step 11. Finally, drizzle some of the viscous juices from the tomatoes over the lot and sprinkle as much fresh thyme as your heart tells you. (Image 11)
Step 12. Arrange each crostini appetizer on a serving tray. Serve warm or at room temperature with a bowl of hot honey or Balsamic vinegar glaze and a baton for guests to self-drizzle. (Image 12)
How to Serve Crostini
Displaying the crostini in an appealing manner and pairing them with the right wine or beer can significantly enhance the overall tasting experience.
Serving and Displaying
- Arrange this easy appetizer on a large, rustic wooden platter or a slate cheese board for an elegant and inviting presentation. For a more casual setting, a simple white serving dish can make the colorful toppings stand out.
- Garnish the platter with sprigs of fresh herbs like basil or rosemary to add a pop of color and enhance the visual appeal.
Wine and Beer Pairings
- Sauvignon Blanc: Its crisp acidity and citrus notes complement the tanginess of the tomatoes and the richness of the cheese.
- Chardonnay (unoaked): A lighter Chardonnay pairs well with the creamy texture of the whipped cheese and the crunch of the baguette.
- Pinot Noir: A light-bodied red like Pinot Noir can balance the flavors without overpowering the crostini.
- Chianti: Its fruity and slightly tannic nature works well with the savory aspects of the crostini.
- Pale Ale: The balanced bitterness and subtle fruity notes can complement the tangy and savory flavors of the crostini.
- Wheat Beer: A wheat beer, with its light and slightly citrusy profile, pairs nicely with the fresh and herbal notes of the dish.
- Lager: A crisp and refreshing lager can cleanse the palate between bites, especially if the crostini are rich in flavor.
Jenny’s Recipe Pro Tips
- For an extra crunchy texture, grill the baguette slices or other rustic bread instead of toasting them in the oven. This adds a smoky flavor.
- Rubbing a cut garlic clove on the toasted baguette slices before topping can infuse a subtle garlic flavor.
- Serve the crostini warm if possible, as it enhances the flavors and the overall experience.
Yes, this dish is vegetarian-friendly as it contains no meat products. However, if you’re serving strict vegetarians, ensure that the cheese used is rennet-free as some cheeses are made using animal-derived rennet.
Absolutely! To make this appetizer gluten-free, simply use a gluten-free baguette or bread alternative. Make sure to check the labels of all other ingredients, like the whipped feta, to ensure they are also gluten-free.
If you have leftovers, it’s best to store the components separately. Keep the roasted tomatoes and whipped feta in airtight containers in the refrigerator for up to 3 days. The toasted baguette slices should be stored at room temperature in a bread bin or airtight container for 1-2 days.
More Cheesy Appetizers to Embrace!
Classic Roasted Tomato Crostini with Whipped Feta
- 1 pint tomatoes cherry or grape, halved lengthwise
- 1 ½ tablespoons brown sugar light or dark
- 2 ½ tablespoons olive oil extra virgin; plus additional for basting the baguette slices
- ½ teaspoon sea salt plus additional for seasoning the baguette slices
- ½ teaspoon herbes de Provence optional; may substitute dried Italian seasoning
- ¼ teaspoon black pepper freshly cracked
- 1 baguette sliced into 3/4" slices
- 8 ounces feta cheese softened
- 3 teaspoons heavy cream more as needed
- basil leaves fresh
- rosemary leaves fresh
- thyme leaves fresh
Prepare and Roast The Tomatoes
- Preheat oven to 325° and line a large baking sheet with parchment.
- Toss the halved tomatoes in a medium bowl with brown sugar, olive oil, herbes de Provence, sea salt, and pepper. Stir until the tomatoes are very well coated.
- Turn the tomato mixture onto the parchment and position every tomato halve so that the cut side faces up. Try to group them in the middle of the baking sheet so they are very near one another.
- Roast the tomatoes for 30 minutes. Prepare the crostini while the tomatoes are roasting.
- Remove from oven at 30 minutes and stir to flip the halves. The liquid beneath the tomatoes will be somewhat thick and sticky. Again try to group them in the middle of the baking sheet so they are very near one another.
- Return to oven and roast 10 minutes more.
Prepare the Crostini
- Once the baguette(s) have been sliced, place on a large baking sheet that has been lined with foil.
- Coat both sides of each baguette slice using a pastry brush or an olive oil mister. Do not saturate.
- Sprinkle the oiled baguette slices lightly with a pinch of sea salt.
- Toast the baguette slices in the same 325°F degree oven on the lower rack for approximately 4 minutes per side.
- Remove from oven and cool.
Assembling the Crostini
- Spoon a teaspoon or two of the whipped feta cheese atop each baguette slice and spread it around. Top with basil leaves and bits of fresh minced rosemary leaves.
- Next position 2 or 3 tomatoes atop each crostini. Drizzle the pan juices from the tomatoes over top and sprinkle with thyme leaves. Serve warm or at room temperature. I like to add a small dish of hot honey or Balsamic glaze and a baton for guests to self-drizzle.
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.