Tomato Crostini with Marinated Feta
Slow roasted, burst tomatoes and herbed marinated feta on a crunchy baguette. This tomato crostini with marinated feta is a gorgeous fall appetizer.
Ingredients
Marinated Feta
- 8 oz feta cheese
- 1 cup Carapelli Extra Virgin Olive Oil
- 1 teaspoon chopped chive
- 1 teaspoon chopped oregano
- 1 teaspoon chopped thyme
- 1 teaspoon lemon zest
- 1 garlic clove crushed
Tomato Crostini
- 1 lbs grape tomatoes
- 2 thyme sprigs
- 1 baguette loaf
- 1 tablespoon Carapelli Extra Virgin Olive Oil
Instructions
Marinated Feta
- Dice feta into 1 inch/2 cm cubes
- Place feta into a large jar. Add herbs, lemon zest and garlic
- Top with the Carapelli Organic Extra Virgin Olive Oil
- Place in refrigerator overnight.
- Bring it to room temperature 45 minutes before serving.
Tomato Crostini
- Preheat oven to 350F/180C.
- Place tomatoes in an oven proof tray, drizzle with olive oil and add thyme sprigs and salt and pepper.
- Roast in the oven for 1 hour until the tomatoes are burst.
- If there are some tomatoes that haven’t burst, prick them with a knife to let the air out.
- In the last 5 minutes of cooking the tomatoes, add the bread to the oven to crisp up.
- To assemble, add a spoonful of tomato onto the crostini, and top with feta and a drizzle of the herbed olive oil from the jar.