Roasted Tomatoes and Whipped Feta on Toast
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
378 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 15 grams protein; 746 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Press 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 2
Purée 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 3
Slice your loaf of bread into ½-inch-thick pieces. Toast your pieces in the oven or toaster just until heated; you want it crispy and warm, but no color.
- Step 4
In a large bowl, place grapefruit juice, tomato oil, garlic, arugula and herbs; toss to combine. Add more oil and grapefruit juice if desired.
- Step 5
Spread 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.
- To further enhance the toast, drizzle some more tomato oil from earlier over each slab of bread and sprinkle it with salt before toasting. Then rub it with a cut garlic clove when you pull it out.
Private Notes
Comments
It's easier to press the feta with a foil-wrapped brick or two. I keep a couple handy to weigh down meat being brined or for flattening items being seared in a cast iron pan.
Kalustyan's on Lexington/ 28th street sells an Egyptian Creamy Feta that has me sworn off of cream cheese for good! It would be great with this recipe if you didn't want to press/whip it yourself. Or.. on any toasted bread product/sandwich. I've also used it to enrich sauces .
full disclosure- I work at Kalustyan's
lemon works nicely with arugula and feta, so I'd try that
Used a bit of chopped basil instead of arugula. Delicious!
I roast my end-of-summer glut of tomatoes then freeze them and use them in soups and sauces and whatnot. I pulled a container of those out and used them in this recipe. Of course the tomatoes were softer than if I had roasted them the day of, but they worked great.
This is excellent with a few tweaks mostly to the roasted tomatoes. No need to use all that oil. In the recipe it says the leftover will keep for two weeks. Not sure of the size of the household that’d use up 5-6 cups of the oil in just two weeks, ya know? Probably would go to waste mostly. I guesstimated the amount… maybe a cup or cup and a half. Also, I’d maybe cut down the amount of heavy cream. My feta/cream mix was a little too liquidy. But that could be my fault.