Bruschetta is bread rubbed with garlic and oil and then grilled. It doesn’t have to have chopped tomatoes on it. I did not know that. The version I made of Contessa Garten’s Tomato Crostini with Whipped Feta is a little altered. I made a plainer tomato bruschetta. I completely forgot to buy the cheese which didn’t matter since I don’t own a food processor so I wasn’t going to be able to whip it up anyway. And I refuse to put cheese in my blender.
It was delicious!!! But it was not easy. I bought little tiny tomatoes in three colors and when I cut them in half I realized they had seeds and were full of tomato slime. Tomato slime is what makes fresh tomatoes inedible to me. It tastes…sour? Too tangy? Tomato-sour-tangy? I don’t know exactly but I won’t eat it and I didn’t know it was in tiny tomatoes. I don’t know why I didn’t know this but I didn’t. So I scooped (with the help of a grapefruit spoon) all the seeds and slime out of a pound of tiny tomatoes. It took forever. But when I put it all together and ate it, it was absolutely worth it.
Older Son was home but he hates raw tomatoes (even with the seeds and slime removed) so he wouldn’t eat it. One of his friends came over and he ate it and said it was good.
I had bruschetta with chopped tomatoes for dinner and breakfast. It tasted even better in the morning after everything marinated overnight in the fridge. I fried an egg and put it on top of the whole thing. I didn’t take a picture because I am still not very good at this blogging thing. But it was so good I giggled a few times as I ate it. Six just ignored me. How weird does your mom have to be that it is unremarkable when she giggles while she eats?
Please don’t answer that.
Anyway, here is the recipe as Contessa Garten wrote it. Leave out the cheese and you will have the way I made it. Also, leave out the bread and it’s raw vegan. I think. Can you use olive oil if you are raw vegan? I’ll ask Monique.
Put an egg on it and you too will giggle your way through your next meal.
- 6 ounces good feta, crumbled
- 2 ounces cream cheese, at room temperature
- ⅔ cup good olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons good red wine vinegar
- 2 pounds ripe heirloom or cherry tomatoes, ½-inch-diced
- 3 tablespoons julienned fresh basil leaves, plus extra for serving
- 20 to 25 (½-inch-thick) diagonal baguette slices, toasted
- 2 tablespoons toasted pine nuts
For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
For the tomatoes, up to an hour before you’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved