Roasted Tomatoes and Whipped Feta on Toast
I love putting roasted tomatoes on toast with whipped feta, and it’s the easiest thing in the world. If you want to make it fancy for guests, try this recipe. I like to amaze them and cut the bread lengthwise into 1/2-inch slabs rather than across. Creative cutting will take you a long way in this world. A word about the cheese: Make sure you press the feta or it’ll have too much liquid in it to set up properly. If you’re really strapped for time, you can substitute fresh ricotta for the feta, but it’s not going to make your tomatoes pop quite as much.
- Serves: 5 persons
- 8ounces feta cheese
- 6tablespoons heavy cream
- 1loaf of your favorite bread (about 1 pound)
- Zest of 1 grapefruit, plus 1 tablespoon grapefruit juice
- ½tablespoon tomato oil, from roasted tomatoes (see recipe)
- 1garlic clove, finely chopped
- 2cups wild arugula or torn chicory
- ½cup torn parsley or mint
- 4cups roasted tomatoes, roughly chopped if large (see recipe)
- Salt and pepper to taste
Step 1Press the feta for an hour: Take a stack of plates, wrap the feta in a dish towel, put it on the bottom plate, and put the rest of the stack on top of it.
Step 2Purée the pressed feta in a food processor until smooth. Combine the feta and heavy cream in a bowl and mix it by hand until it’s smooth and creamy. Refrigerate until ready to use.
Step 3Slice your loaf of bread into 1/2-inch-thick pieces. Toast your pieces in the oven or toaster just until heated; you want it crispy and warm, but no color.
Step 4In a large bowl, place grapefruit juice, tomato oil, garlic, arugula and herbs; toss to combine. Add more oil and grapefruit juice if desired.
Step 5Spread the whipped feta on the toast, then put down a layer of greens. Top with a layer of tomatoes. Season to taste with salt and pepper, sprinkle the grapefruit zest on top, and serve.