Where is this rec? It was a cheese (maybe feta), then topped with a tomato mixture and heated?

B

barb_b

Well-known member
I can't find it anywhere. I think it was initially supposed to be served indivually on a baguette slice, but I served it in a platter, surrounded with sliced baguettes. I know it was a hit, and now I am stumped what it was....

Ring any bells for anyone? Or anyone have a warm dip that works well with italian food?

TIA

Barb

 
Is this it, barb_b? Traca's Whipped Feta and Tomato Crostini?

This is a riff on an Ina Garten recipe I've made before.. I liked the concept, but not her version of whipped feta (it was too tart/overpowering). This version is spot on. For the tomato mixture, I added chopped garlic (a la Ina.)

Whipped Feta & Tomato Crostini

Whipped Feta Spread:
6 ounces feta
4 ounces cream cheese, softened
3 Tbsp olive oil
1 lemon, juiced

Tomato Topping:
½ onion, finely chopped
2 Tbsp red wine vinegar
2 pounds cherry tomatoes
2 Tbsp olive oil
1/4 cup fresh basil, chopped
Salt and pepper

Crostini:
1 baguette cut 1/2" slices
Olive oil

Instructions:

Chop the cherry tomatoes into quarters. Combine with the onion, basil, red wine vinegar, and olive oil. You can season with salt and pepper if you like.

Combine the feta, cream cheese, olive oil, lemon juice, and salt & pepper in a food processor. Mix until creamy.

Brush both sides of the baguette slices with olive oil, and bake them on a cookie sheet at 400F until they start browning.

Spread the whipped feta mixture generously on top of the baguette slices. Top with the tomato mixture and serve.

Link: http://onelittleproject.com/whipped-feta-crostini-recipe-an-amazing-appetizer/#_a5y_p=978751

http://eat.at/swap/forum1/227153_My_new_summer_favorite_Whipped_Feta_and_Tomato_Crostini

 
Barb_b--you mentioned that you used REALLY fresh garlic in the above REC, but I'm not seeing

any garlic called for so maybe I've posted the wrong one for you. Here is what you wrote==>

I made this for mothers day! Thx again Traca for posting a great recipe. I mounded the feta on a silver platter, added extra basil then had the tomatoes on top. Around the platter, I had the baguettes for each person to help themselves. Really pretty presentation, and easier for me.

Such a lovely recipe. Best to use really fresh garlic! YUM!

 
Barb, I don't recollect that recipe

But for my Italian dinners, my go to Bruschetta is from my "Patsy's NYC Italian Restaurant Cookbook."

Very simple but people just snarf it down. The bread is sliced, grilled, rubbed with fresh garlic. Then you set out the grilled garlic bread with a bowl of the tomato basil onion topping. Guests top their bruschetta as they eat it so that it doesn't get soggy.

I can send the recipe if you want it.

 
Thanks everyone. I must have found it on all recipes or epi. Oh well. Dinner will go on w/o.

Thanks so much for looking tho! Much appreciated

 
Liz, not this, but boy this recipes sounds great! Thanks for pointing it out. Evelyn has great rec

 
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