Crostini de tomate y feta batida

Ingredientes

• 8 ounces feta cheese, crumbled (use a block of good-quality feta for creaminess)
• 3 ounces cream cheese or 1/4 cup Greek yogurt (cream cheese makes it rich; Greek yogurt is a lighter swap)
• 1/4 cup extra-virgin olive oil (use fruity oil for brightness)
• 2 cloves garlic, minced (fresh garlic gives depth; roasted garlic softens the bite)
• 1 tablespoon lemon juice (brightens the whipped feta)
• 1 lemon zest (optional, for a fragrant lift)
• 1 pint cherry tomatoes, halved (swap with grape tomatoes if preferred)
• 1 tablespoon honey or maple syrup (balances acidity when roasting tomatoes)
• Salt and black pepper to taste (start sparingly; feta can be salty)
• 1 baguette sliced on the diagonal (day-old bread makes excellent crostini)
• Fresh basil leaves and flaky sea salt for garnish (basil adds freshness; parsley works too)
• Red pepper flakes (optional) (for a little heat)

Preparación

1. 1

   --- Preparation ---

2. 2

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

3. 3

   Toss the halved cherry tomatoes with 1 tablespoon olive oil, honey, a pinch of salt, and black pepper. Spread them cut-side up on the baking sheet.

4. 4

   Roast for 12–15 minutes until they are blistered and syrupy.

5. 5

   While the tomatoes roast, place the crumbled feta, cream cheese (or Greek yogurt), minced garlic, lemon juice, lemon zest, and 1/4 cup olive oil into a food processor. Pulse until smooth and airy, scraping down the sides once.

6. 6

   Taste and adjust seasoning.

7. 7

   Brush baguette slices lightly with olive oil and arrange them on a second baking sheet.

8. 8

   Toast in the oven for about 6–8 minutes or until golden and crisp.

9. 9

   --- Assembly ---

10. 10

    Remove the tomatoes from the oven. If you want extra indulgence, gently mash a few to release their juices and fold them into the roasted mixture.

11. 11

    Spread a generous smear of whipped feta on each crostini, top with roasted tomatoes, a drizzle of olive oil, fresh basil, and a pinch of flaky sea salt and red pepper flakes if using.

12. 12

    Serve immediately so the crostini stay crisp while the whipped feta remains luxuriously creamy.