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Tomato Crostini with Whipped Feta and Delightful Palate’s Balsamic Garlic Honey

tomato Crostini with Whipped Feta and Delightful Palate’s Balsamic Garlic Honey

Tomato Crostini with Whipped Feta and Delightful Palate’s Balsamic Garlic Honey

Adapted from Barefoot Contessa 

6 ounces good feta, crumbled 


 2 ounces cream cheese, at room temperature


2/3 cup good olive oil, divided


2 tablespoons freshly squeezed lemon juice 


 Kosher salt and freshly ground black pepper


2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced

¼ cup Delightful Palate’s Balsamic Garlic Honey

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. 

For the tomatoes, up to an hour before your're serving, combine Delightful Palate’s Balsamic Garlic Honey add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.