(Barefoot Contessa Copycat)
If there is one appetizer that defines effortless entertaining, it is Ina Garten’s Tomato Crostini with Whipped Feta. Combining a velvety, tangy cheese base with juicy, vine-ripened tomatoes and crunchy toasted baguette, this Barefoot Contessa favorite delivers maximum flavor with minimal effort.
Whether you are hosting a summer dinner party or looking for the ultimate game-day appetizer, this step-by-step guide covers everything you need to know to make this iconic recipe perfectly every time.
Why You’ll Love This Recipe
- Incredible Flavor Contrast: Warm, crispy garlic-toasted bread paired with cold, whipped tangy feta and marinated sweet tomatoes.
- Make-Ahead Friendly: Both the whipped feta and the marinated tomatoes can be prepped in advance for easy hosting.
- Simple, High-Quality Ingredients: No complex techniques required—just fresh, real ingredients brought together seamlessly.
Ingredients Breakdown
To capture that signature Barefoot Contessa quality, use the freshest ingredients available:
- Good Feta Cheese (6 oz): Buy block feta stored in brine for the best texture and creamy yield.
- Cream Cheese (2 oz): Room temperature. This softens the sharp bite of the feta and creates a spreadable texture.
- Extra Virgin Olive Oil (â…” cup, divided): Use a high-quality olive oil you love the taste of, as it forms the backbone of both the spread and dressing.
- Fresh Lemon Juice (2 tbsp): Brightens the whipped feta.
- Fresh Tomatoes (2 lbs): Ripe heirloom or cherry tomatoes, diced into ½-inch pieces.
- Aromatics: 2 tbsp minced shallots, 2 tsp minced garlic, and 2 tbsp red wine vinegar.
- Fresh Herbs: 3 tbsp julienned fresh basil, plus extra for garnish.
- Baguette: 20 to 25 diagonal slices (½-inch thick), toasted until golden.
- Toppings: 2 tbsp toasted pine nuts, kosher salt, and freshly ground black pepper.
How to Make Ina Garten’s Tomato Crostini with Whipped Feta
Step 1: Make the Whipped Feta
- In a food processor fitted with the steel blade, add 6 oz crumbled feta and 2 oz softened cream cheese. Pulse until combined.
- Pour in ⅓ cup olive oil, 2 tbsp fresh lemon juice, ½ tsp kosher salt, and ¼ tsp black pepper.
- Process continuously until completely smooth, light, and spreadable. Transfer to a bowl and set aside.
Step 2: Marinate the Tomatoes
- In a medium bowl, combine 2 tbsp minced shallots, 2 tsp minced garlic, and 2 tbsp red wine vinegar. Let sit for 5 minutes to mellow the raw onion bite.
- Whisk in the remaining ⅓ cup olive oil, 1 tsp salt, and ¼ tsp black pepper.
- Gently fold in 2 lbs diced tomatoes. Let sit at room temperature for 10 minutes (you can prep this up to 1 hour ahead).
- Stir in 3 tbsp fresh julienned basil right before assembling. Taste and adjust salt or pepper if needed.
Step 3: Assemble and Serve
- Spread a generous layer of whipped feta onto each toasted baguette slice.
- Using a slotted spoon (to avoid soggy bread), top each slice with a heap of the marinated tomatoes.
- Transfer to a platter, scatter 2 tbsp toasted pine nuts over the top, finish with extra basil, and serve immediately.
Recipe at a Glance
| Prep Time | Cook Time | Yield | Course |
| 20 Mins | 5 Mins (Toasting Bread) | 20–25 Crostini | Appetizer |
Chef’s Tips for Success
- Use a Slotted Spoon: Draining the excess marinade prevents your toasted bread from becoming soggy while sitting on a platter.
- Toast the Pine Nuts: Toasting pine nuts in a dry skillet over medium heat for 2–3 minutes unlocks their essential oils and nutty richness.
- Serve Bread Warm or Room Temp: Warm, freshly toasted crostini creates a delightful temperature contrast against the cool whipped feta.
Frequently Asked Questions
Can I make whipped feta ahead of time? Yes! You can whip the feta up to 3 days in advance. Store it in an airtight container in the refrigerator. Bring it to room temperature for 15–20 minutes before spreading so it regains its light consistency.
What are the best tomatoes to use? Heirloom tomatoes give stunning color variation, while sweet cherry or grape tomatoes offer reliable flavor year-round.