roasted tomato, pesto + whipped feta crostini
Remember that pesto post I did a few weeks back? Well, after having a freezer full of pesto, I have been using it as much as possible. One of the best things to do when planning any sort of dish is to check what you already have on hand. I know this sounds like a total no-brainer, but often I get too wrapped up in finding or thinking up a recipe. Then, when I look into my refrigerator/pantry and have NONE of the ingredients needed. When I do have to go out and buy something I don't already have, I think ahead of time of how I could use that particular ingredient in a future dish. For these crostini's, I knew I wanted to roast some cherry tomatoes to put on top. I also knew that later in the week I was having tacos for dinner and Roasted Tomato Salsa (recipe to come in the future) was the perfect way to use those pretty little cherry tomatoes again! It's all about the planning, y'all. I cannot tell you how many times it has saved me time and money. I actually love going to the grocery store...maybe it's a foodie thing? Not sure, but at the same time, multiple trips tend to rack up my overall bill and eat up my time, which I am already pressed for. One list. One trip. One week. Try it and see how much you save. As it is only my second (of many to come!!!) with my friend Anna Claire of Anna Howard Studios on board, I have to just point out that these amazing photos are done by her.
Crostini with Pesto, Roasted Tomatoes + Whipped Feta
- 1 fresh baguette
- 1 pint cherry tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons olive oil, plus 1 tablespoon for brushing
- 1/2 cup prepared pesto, for my recipe, check out this post
- 3 tablespoons ricotta cheese
- 1/4 cup crumbled feta
- salt & pepper to taste, for whipped feta
1. Preheat oven to 350.
2. Pour cherry tomatoes in a rimmed cookie sheet and toss with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper to coat. Roast in preheated oven for 30-35 minutes, or until skins have burst and tomatoes are wilted.
3. While the tomatoes are roasting, slice the baguette at a diagonal, about 1/4 an inch per slice. Brush with olive oil and toast in the oven for about 5 minutes, or until lightly brown.
4. Whip together the 3 tablespoons ricotta and 1/4 cup feta. Season to taste with salt and pepper.
5. When the baguette is toasted and the tomatoes are roasted, start assembling by spreading a thin layer of the whipped feta onto the baguette slices. Next a layer of the pesto. To finish, top each baguette with two roasted tomatoes, or more if you'd like. Two seemed like the perfect number on mine!
This is such a great appetizer to whip (pun intended) up before having friends over, to indulge on a date-night at home, or to enjoy as a meal for yourself. Any way you enjoy it, make plenty...because they're to die for.
Until next time, happy eating!
*All photos in this post are by Anna Howard Studios