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tomato crostini on wooden board in front of marinated feta

Tomato Crostini with Marinated Feta

The Home Cook's Kitchen
Slow roasted, burst tomatoes and herbed marinated feta on a crunchy baguette. This tomato crostini with marinated feta is a gorgeous fall appetizer.
5 from 7 votes
Prep Time 10 mins
Cook Time 1 hr
Resting Time 8 hrs
Total Time 1 hr 10 mins
Course Appetizer
Cuisine American
Servings 12 servings
Calories 140 kcal

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. 
Keyword Crostini, Tomato Crostini