tomatoes in abundance! and not those mealy in-between season tomatoes-- gooooood tomatoes that smell like dirt and sunshine. this past week in the city has been sticky and smelly (rotting trash! mmmmm) and more than ever i crave a simple dinner with really fresh ingredients.
in-season tomatoes aside, the cream cheese whipped feta mixture is the star of this recipe. i dropped a half empty spoon of it on the hardwood which also led to a splatter on the wall and the legs of my tripod. sam wiggins beat me to the tripod clean up in which i was reminded of when i pulled it out again covered in feta-slobber-goo.
i ended up with more whipped feta mixture than ciabatta and the leftovers have been gracing my bagels ever since. woops.
tomato bruschetta with whipped feta
6oz good feta
2oz cream cheese, at room temp
2/3 cup good olive oil
juice of half a lemon
1 large shallot, minced
2 cloves garlic, minced
2 tbsp good red wine vinegar
2 lbs ripe tomatoes, diced
handful fresh basil, chopped
1 loaf of ciabatta
salt and pepper to taste
1. place feta and cream cheese in a food processor (this works too) and pulse until cheeses are mixed. add 1/3 cup olive oil, lemon juice, and a sprinkle of salt and pepper. mix until smooth and refrigerate until ready to serve.
2. in a big bowl toss tomatoes, garlic, shallot, 1/3 cup olive oil, red wine vinegar, and salt/pepper to taste.
3. to serve, spread feta mixture over toasted ciabatta slices. with a slotted spoon, place tomatoes on top and sprinkle with fresh basil.
add a couple ears of corn and you have a meal, my friend.
recipe adapted from the barefoot contessa.