Roasted Tomato Bruschetta Recipe
deconstructed with whipped feta cheese, garlic & fresh herbs + garlic crostini
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Ingredients
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Tomatoes
Whipped Feta
Crostini
Method
Roasting Tomatoes
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Tomatoes
Wash the Roma tomatoes and cut them in half lengthwise. Place them cut side up on a baking sheet.
- 3
Season the Tomatoes
Drizzle the tomatoes with 2 tablespoons of olive oil and sprinkle with salt. Roast in the preheated oven for 25-30 minutes or until soft and slightly caramelized.
- 4
Add Fresh Herbs
Once the tomatoes are out of the oven, sprinkle fresh basil leaves over them and drizzle with balsamic glaze.
Making Whipped Feta
- 5
Combine Ingredients
In a food processor, combine feta cheese, cream cheese, 1 tablespoon of olive oil, 1 garlic clove (minced), and lemon juice.
- 6
Blend Until Smooth
Blend the mixture until smooth and creamy. Scrape down the sides of the bowl as necessary.
- 7
Add Fresh Herbs
Fold in the fresh parsley and set aside.
Preparing Crostini
- 8
Slice the Baguette
Slice the baguette into 1/2 inch thick slices.
- 9
- 10
Toast the Crostini
Place the slices on a baking sheet and toast in the oven for about 10-12 minutes until golden brown and crispy. Optionally, rub the toasted slices with a garlic clove and sprinkle with salt to taste.
Assembly
- 11
Assemble the Bruschetta
On each toasted crostini, spread a generous layer of the whipped feta and top with the roasted tomatoes.
- 12
Serve
Serve immediately while warm, garnished with additional fresh herbs if desired.
