By Amanda Cohen
- Total Time
- 1 hour 20 minutes
- Rating
- 5(167)
- Notes
- Read community notes
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 ½-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.
Featured in: Winter Tomatoes Are Deliciously Out of Season
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Ingredients
Yield:5 to 6 large toasts
- 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
Ingredient Substitution Guide
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
See Also15 Healthy Snack RecipesVegan kofte | Vegetables recipes | Jamie Oliver recipesHow to Make Paneer | Homemade Paneer Recipe1
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.
Ratings
5
out of 5
167
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Cooking Notes
mjan
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.
Dona
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
mjan
Just about any citrus should do it. I'd pick a blood orange first for that tart/sour note, then probably lime.
MaryY
lemon works nicely with arugula and feta, so I'd try that
Marqua1
I get the freshest of goat cheese from the farmers' market. It is lovely and much less aggravating than
"whipping" the feta. We just spread the fluffy goodness of the freshest of goat cheese.
klaire
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.
Ickybrain
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.
Tim
Delicious. However, a lot of steps during an otherwise very busy day. I’ll reserve final judgement until after I’ve used the remaining oil for something else. But I’m not sure I’d do it again.
JW
I made a half recipe which was enough for two fully loaded large sourdough toasts. I did not press the feta. Neither did I use the blender as I like my food chunky. Consequently, I thought it would need less cream, but I was wrong. I mixed in each tablespoon of cream separately and ended up with the full half recipe amount as the feta readily absorbed the cream. I also mixed some fresh-ground pepper into the feta. I used orange juice instead of grapefruit. Next time I will toast the bread more.
Trevor
Substituted half-and-half for the heavy cream, lemon for the grapefruit, and baby spinach for the greens. Tasted wonderful!
maggie
I made this and it was delicious. I roasted the tomatoes as per recipe and they were amazing. The only change I made was I substituted lemon instead of grapefruit. I will definitely make this again. yum!
Ann from Sonoma
Easier to use a Chef's Chèvre than press feta... We have local one from Laura Chenel, available at Costco and good markets.
Remy
How about substituting goat cheese for the feta? Perhaps a little extra garlic would provide the zing necessary without feta?
Marqua1
I get the freshest of goat cheese from the farmers' market. It is lovely and much less aggravating than
"whipping" the feta. We just spread the fluffy goodness of the freshest of goat cheese.
Perignon
This is very similar to a recipe I make with finely grated feta, but at the very end I sprinkle 1tsp of grated fresh mozzarella per slice and give it 90 seconds under the broiler - just enough to melt the cheese a bit. I'll try it with the feta paste next time, as that sounds even better. Either method is a delicious way to use winter tomatoes!
Suzanne Douglass
I used what I had on hand: spinach and a small roll of goat cheese seasoned with sun-dried tomato and garlic. I put both of these in the food processor and added salt, pepper and some lemon olive oil. Topped the toasted bread with this (didn't have to worry about the greens staying on the bread!) and finished off with the roasted tomatoes. I didn't have tomato oil (I skimped when roasting the tomatoes), but I'll plan on it the next time.
Taylor
I thought this was a lot of trouble to take for this appetizer creation. The whipped feta is great, however, and I will repeat it for sure.
Rowena
Amanda has us make a sauce with garlic, grapefruit juice, oil, arugula and herbs, but she never tells us what to do with it!
Caroline
I'm pretty sure you dress the greens with it.
Nicole
Those are the greens.
mjan
You're dressing the arugula -- it's what the dressing is for.
Paula
I just made yogurt, and a nice tart batch of yogurt cheese, thanks to my Instant Pot. Definitely going to see how it holds up under these tomatoes.
Dona
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
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