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Whipped Feta, Autumn Tomato & Basil

Whipped Feta, Autumn Tomato & Basil
Recipe Date:
October 2, 2018
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Pair with Dutton Estate, Dutton Palms Vineyard Chardonnay
Ingredients
  • 8 ozs Feta cheese, crumbled and at room temperature
  • 3 ozs Whipped cream cheese at room temperature
  • 1 12-oz basket multi-colored tomatoes (we used our home-grown heirloom varities)
  • 1 bunch fresh basil (grown from our home)
  • 4 ozs toasted pinenuts
  • salt & pepper as desired to taste
  • drizzle of basil-infused olive oil. (We prefer Nick Sbicca brand)
  • 1 baguette of frech bread, thinly sliced and toasted
Directions

Add crumbled feta to a food processor and ulse until small crumbs remain.  Add in cream cheese and puree for 4-5 minutes, scraping the sides when necessary, until feta is super creamy.

Cut tomatoes in half.

Thinly slice basil for garnish.

To toast pinenuts, place in a small frying pan and toss over medium heat until golden brown.  Remove from pan and set aside to cool.

Spread whipped feta on a toasted baguette and top with tomatoes, basil and pine nuts.  Drizzle with basil olive oil and serve.