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.
- 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
- 1 lbs grape tomatoes
- 2 thyme sprigs
- 1 baguette loaf
- 1 tablespoon Carapelli Extra Virgin Olive Oil
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.
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.