A summer tapas that should be out at every table! This recipe takes about 10 minutes and is creamy, garden fresh, and delightful on so many levels!
1 baguette - cut into 1/2 inch slices
Extra virgin olive oil
2 pints cherry or grape tomatoes
Kosher salt and pepper
5 ounces feta cheese
3 ounces cream cheese
Handful dill sprigs
3 tablespoons chopped basil
2 tablespoons chopped parsley
Heat oven to 400 degrees. Spread baguette slices on a baking sheet and brush the tops with olive oil to coat. On another baking sheet, toss together the tomatoes, 1 tablespoon olive oil, and a heavy sprinkle of salt and pepper. Put both the bread and tomatoes in the oven. Bake until the bread is toasted - about 6 to 8 minutes - and tomatoes are soft and slightly popped open - about 10 minutes. Set both aside to cool. In a stand mixer, add the feta, cream cheese, 1/4 cup olive oil, and a dash of salt and pepper. Beat together until smooth and feta is completely whipped. Transfer whipped feta to the middle of a bowl then add the roasted tomatoes around it. Top with the dill, basil, and parsley. Drizzle olive oil over the top and serve with crostini.