Tomato Crostini Platter Recipes

Steps:

• 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 you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. 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.

Steps:

• Heat grill to medium. Grill bread slices until toasted, 1 to 2 minutes a side. Generously brush with oil and season with salt. Arrange bread, tomatoes, and cheese on a platter. Drizzle tomatoes with oil and season with salt and red-pepper flakes. Top with herbs and serve.

Steps:

• Heat a grill or grill pan or preheat oven to 350 degrees. Place bread on grill or on a baking sheet in the oven; toast until golden on both sides, turning once. Transfer to a serving platter, and lightly brush one side of each slice with oil.
• Roughly chop or slice tomatoes, and place in a large bowl. Add the salt and pepper, and toss to combine. Add basil and chervil, and drizzle with the oil and vinegar. Gently toss again. To serve, spoon tomato mixture over bread, and garnish with basil sprigs.

Steps:

• Heat oven to 425°F. Place bread on ungreased cookie sheet. Brush 2 tablespoons of the oil on bread. Bake 4 to 5 minutes or until light golden brown.
• Mix tomatoes, remaining 2 tablespoons oil, the garlic, cheese, basil and salt. Place about 1 tablespoon tomato mixture on each warm bread slice.