Tomato Crostini with Whipped Feta

I am a big fan of bruschetta on toasted baguette slices, but this fresh tomato crostini of Ina Garten’s brings it to a whole new level! The mixture is similar to a basic bruschetta but when layered on top of a lovely whipped feta spread it becomes an incredible meal.

This Tomato Crostini appetizer is a hit at every party and is devoured immediately! You will have a beautiful presentation as an appetizer or a first course. Everything can be prepared in advance and assembled right before your guests arrive.

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Tomato Crostini with Whipped Feta

We love Ina Garten's recipes here at Great Eight Friends. This appetizer has been adapted from her recipe.
Author: Jurga


  • 6 ounces feta cheese, crumbled
  • 2 ounces cream cheese, room temperature
  • 2/3 cup good olive oil, divided
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 2 Tablespoons minced shallots, (about 2 cloves)
  • 2 teaspoons minced garlic, (about 2 cloves)
  • 2 Tablespoons red wine vinegar
  • 2 pounds ripe heirloom or cherry tomatoes, 1/2" diced
  • 3 Tablespoons julienned fresh basil leaves, plus extra for garnish
  • 20-25 baguette slices, cut diagonally about 1/2" thick
  • 2 Tablespoons pine nuts, toasted (see note below)


  • Mix the feta and cream cheese in a food processor until the cheeses are well blended.
  • To the processor, add 1/3 cup of the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until smooth.  Set aside.
  • In a medium bowl, combine the shallots, garlic and vinegar.
  • Add the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and whisk until combined.
  • Add the tomatoes and basil and gently stir and set aside for about 15 minutes.
  • Add more salt and pepper if needed.
  • Spread each slice of bread with some of the feta mixture.
  • With a slotted spoon, top each slice of bread with the tomato mixture (you want to drain a lot of the juice off).
  • Top each crostini appetizer with the pine nuts. Sprinkle with extra basil and serve immediately.


Gr8 Notes:

  • Place the bread slices on sheet pans, brush with olive oil, and bake at 425º F for 6 to 8 minutes, until lightly browned.
  • Toast pine nuts in a dry sauté pan for about 3 minutes, stirring. Watch them carefully, the oils in the nuts will burn quickly.

Gr8 Tips:

For a lighter cheese spread, use plain yogurt instead of cream cheese. You can also use the “Light” cream cheese or Neufchâtel.
Pistachios can be used instead on pine nuts for extra crunch.
Drizzle balsamic glaze over the top of the tomato crostini for added flavor.
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Recipe adapted from Ina Garten’s Barefoot Contessa Foolproof: Recipes You Can Trust

About The Author


  1. Jurga | 30th Sep 15

    Lon, this is super easy and makes a beautiful presentation. The whipped feta is delicious!

  2. Claudia Kerns | 29th Sep 15

    Looks so good and easy!!

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