A simple, elegant appetizer perfect for entertaining. Sweet cherry tomatoes are tossed with garlic, shallots, basil, and Della Terra Premium Extra Virgin Olive Oil, then layered over creamy whipped feta on crisp crostini. Also delicious served in wraps or pita for a picnic-style lunch.
Prep Information
Prep: 20 minutes
Cook: 8 minutes
Makes: 24–30 crostini
Neapolitan Herb Tomatoes
Ingredients
- 900 g cherry or grape tomatoes, assorted varieties
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tbsp Della Terra Italian Herbs of Naples Dark Balsamic Vinegar
- 1/3 cup Della Terra Premium Extra Virgin Olive Oil
- 3 tbsp fresh basil, slivered (plus extra for serving)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
Combine shallots, garlic, and balsamic in a bowl. Let sit 5 minutes.
Slowly whisk in olive oil.
Gently stir in tomatoes and basil.
Season lightly with salt and pepper.
Set aside for up to 1 hour before serving.
Whipped Feta
Ingredients
- 200 g feta, crumbled
- 1/3 cup cream cheese, room temperature
- 1/3 cup Della Terra Premium Extra Virgin Olive Oil
- 2 tbsp fresh lemon juice
Directions
Blend feta and cream cheese in a food processor until smooth.
Add olive oil and lemon juice and blend until creamy.
Season to taste.
Crostini
Ingredients
- 2 baguettes, sliced diagonally (½-inch thickness)
- Della Terra Premium Extra Virgin Olive Oil, for brushing
Directions
Preheat oven to 425°F.
Brush baguette slices lightly with olive oil.
Bake on a parchment-lined tray for 3–4 minutes per side until crisp.
To Serve
Spread whipped feta onto crostini.
Top with tomato mixture using a slotted spoon.
Garnish with basil and toasted pine nuts if using.
Serve immediately.