Classic Roasted Tomato Crostini with Whipped Feta
Savor the rich blend of sweet and savory with this Classic Roasted Tomato Crostini. It features crispy baguette slices topped with creamy goat cheese, herbed roasted tomatoes, and a hint of fresh herbs for a delightful appetizer.
Servings: 24 servings
Cost: $0.39 per serving
Ingredients
- 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
Instructions
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.
Notes
Make Ahead - assemble each component and keep separate until just before serving.
Storing Leftovers - store the components separately. Keep the roasted tomatoes and whipped feta in airtight containers and refrigerate up to 3 days. Baguette slices should be stored at room temperature in a bread bin or airtight container for 1-2 days.
Nutrition
Serving: 1serving | Calories: 74kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 222mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg