Roasted Tomato Crostini

This Classic Roasted Tomato Crostini with Whipped Feta combines the relaxed elegance of French villages and the warm hospitality of the American South.

Made with readily available ingredients, it's not only delicious, but also perfect for any season.


Cherry/Grape Tomatoes Herbes de Provence French Baguette Whipped Cheese Fresh Basil, Rosemary, and Thyme

Whip some feta for the base of the crostini. Load some quality feta into a mini food processor or chef prep and add a scant amount of heavy cream.

Screw the top on tightly to blend. Process until creamy, adding additional cream in 1 teaspoon increments to smooth the mixture out as required.

You do not want the mixture to be too runny but also not too stiff. Think ‘spreadable.’

Preheat your oven and prepare a rimmed baking sheet with aluminum foil. Mix a pint of halved tomatoes with brown sugar, olive oil, herbes de Provence, and season. Pour onto the sheet. Keep the tomatoes close together in the middle for even roasting.

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