Neapolitan Herb Tomato Crostini

Neapolitan Herb Tomato Crostini

Neapolitan Herb Tomato Crostini

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. This would also work great in a wrap or pita for a picnic lunch.



Neapolitan Herb Tomatoes:

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.

Whipped Feta:

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.

To Serve:

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.