This Neapolitan Herb Tomato Crostini is bright, fresh, and packed with classic Mediterranean flavor. Juicy tomatoes provide natural sweetness and acidity, while Neapolotan Herb Balsamic adds layers of savory herb character and rich balsamic depth. The crisp toasted bread creates the perfect contrast to the tender tomato topping, making every bite both flavorful and satisfying. Notes of garlic, herbs, and balsamic mingle with the freshness of ripe tomatoes to create an appetizer that feels simple yet elevated. Whether served as a starter, party appetizer, or light snack, this crostini delivers vibrant flavor with minimal ingredients and maximum impact.

Ingredients:

I N G R E D I E N T S :

• 7 oz feta, crumbled
• 1/3 cup cream cheese, room temperature
• 2/3 cup Rocky Mountain Olive Oil Whole Fruit Lemon Fused Olive Oil divided (plus extra for crostini)
• 2 Tbsp lemon juice, freshly squeezed
• 4 cups cherry/grape tomatoes, assorted varieties
• 2 shallots, minced
• 2 cloves garlic, minced
• 2 Tbsp Rocky Mountain Olive Oil Neapolotan Herb Dark Balsamic Vinegar
• 3 Tbsp fresh basil, slivered (plus extra for serving)
• 2 baguettes, sliced diagonally (1/2” thickness) choose gluten free baguettes to make this gluten free
• 2 Tbsp toasted pine nuts (optional)
• kosher salt
• freshly ground pepper

Directions:

I N S T R U C T I O N S :

1. Combine shallots, garlic, and Neapolotan Herb Balsamic in medium bowl. Set aside for 5 minutes. Slowly whisk in 1/3 cup Lemon Olive Oil. 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.
   
2. 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 Lemon Olive Oil and lemon juice. Process until smooth. Season with salt and pepper to taste.
   
3. Preheat oven to 425ºF. Lightly brush each side of crostini with Lemon Olive Oil and place on a parchment covered baking sheet. Toast bread for 3-4 minutes per side until slightly crisp.
   
4. 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.

N U T R I T I O N A L   I N F O :

Estimated per serving: 220 calories • 5g protein • 24g carbs • 12g fat • 280mg sodium

Estimated values may vary based on bread size, tomato amount, and ingredient brands.