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Neapolitan Herb Tomato Crostinis with Whipped Feta

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Neapolitan Herb Tomato Crostinis with Whipped Feta

A simple recipe to "whip up" as an appetizer for entertaining. The tomato notes of the Picual enhance the fresh flavors of the tomato topping. Instead of crostinis, this would also work great as an addition to a wrap or pita for a picnic lunch.


  • 7 oz feta, crumbled
  • 1/3 cup cream cheese, room temperature
  • 2/3 cup Picual EVOO, divided (plus extra for crostinis)
  • 2 Tbsp lemon juice, freshly squeezed
  • 4 cups cherry/grape tomatoes, assorted varieties
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 2 Tbsp Neapolitan Herb balsamic vinegar
  • 3 Tbsp fresh basil, slivered (plus extra for serving)
  • 2 baguettes, sliced diagonally (1/2” thickness)
  • 2 Tbsp toasted pine nuts (optional)
  • Kosher salt
  • Freshly ground pepper


Combine shallots, garlic, and Neapolitan Herb balsamic vinegar in medium bowl. Set aside for 5 minutes. Slowly whisk in 1/3 cup Picual EVOO. Gently stir in tomatoes. Season with salt and pepper to taste. Be cautious with salt as the feta mixture is salty as well. Stir in fresh basil. The topping can be made one hour in advance.


Combine feta and cream cheese in the bowl of a food processor fit with the steel blade. Pulse until blended. Add 1/3 cup of Picual EVOO and lemon juice. Process until smooth. Season with salt and pepper to taste.


Preheat oven to 425ºF. Lightly brush each side of crostini with Picual EVOO and place on a parchment covered baking sheet. Toast bread for 3-4 minutes per side until slightly crisp.


Right before serving, generously spread whipped feta mixture on each crostini. Use a slotted spoon to scoop tomato topping over each portion. Place on a wooden cutting board or tray for serving and sprinkle with slivered basil leaves and pine nuts.