Whipped Feta and Tomato Crostini
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These easy summery canapés are made using Tiptree’s tangy tomato chutney, paired with creamy whipped feta for the perfect bite. Ideal for a summer gathering with friends.
Ingredients
For the Crostini
- 100ml olive oil for brushing
- 1 Baguette
- Sea salt flakes for sprinkling
For the whipped feta
- 200g feta, drained and crumbled
- 150g thick Greek yoghurt
- Zest of 1 Lemon
- Salt and pepper for seasoning
Additional Ingredients
-
1 jar Tiptree Tomato Chutney
- 180g Sun-blushed or soft sun-dried tomatoes, drained, 16 pieces
- Fresh Basil, 16 small leaves
Directions
Make the Crostini
Preheat oven to 200° C/180°C Fan oven or gas mark 6.
Line two baking sheets with parchment paper.
Thinly slice the baguette on a slanted angle.
Arrange the baguette slices in one layer on the baking sheets and brush both sides with olive oil.
Bake for 10 to 12 minutes until golden and crisp. Flip halfway through cooking.
Sprinkle with flaked sea salt and leave to cool.
You can make these a couple of days ahead and store in an airtight tin until ready to use.
Make the whipped feta
Tip the feta, yoghurt, lemon zest and some seasoning into a food processor. Blitz until smooth and creamy.
Assemble the crostini
Arrange the baguette toasts on a serving plate.
Spoon or pipe blobs of whipped feta onto each toast and make a dip in the centre.
Add 1 tablespoon of Tiptree Tomato Chutney on top of each piece.
Top with a sun-blushed tomato and a small basil leaf.
Serve the crostini with drinks or as an appetiser.
