Make Ahead

Whipped Feta and Raisin Crostini

March  7, 2016
Photo by inpatskitchen
Author Notes

Sweet raisin jam and salty whipped feta make for a nice appetizer! All the parts can be make ahead and put together quickly when ready to serve. —inpatskitchen

  • Makes many crostini
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup minced shallot
  • 2 cups golden raisins
  • 1/4 cup granulated sugar
  • 3/4 to 1 cup water
  • 2 tablespoons balsamic vinegar
  • 6 ounces softened cream cheese
  • 8 ounces crumbled feta cheese
  • A few tablespoons milk or brine from the feta if you have it
  • Baguette slices
  • Extra virgin olive oil for brushing on the baguette slices
In This Recipe
Directions
  1. Heat the oil in a small saucepan. Add the shallot and gently sauté until they soften. Stir in the raisins and sugar and add enough water to just cover the raisins.
  2. Bring the mixture up to a boil and then simmer until most of the liquid has evaporated. This will take about 15 to 20 minutes. Off the heat, stir in the balsamic vinegar and let cool.
  3. Place the mixture in a mini food processor or blender and blend until almost smooth. Remove to a bowl.
  4. Place the cream cheese and feta in a (mini) food processor, add a tablespoon of milk or feta brine and start processing, adding more liquid as needed to create a dense whipped mixture.
  5. Cut your baguette into 1/4 inch slices and brush each side with a little olive oil. Bake the slices in a pre heated 350F oven for about 10 minutes. Cool.
  6. When ready to serve, spread some of the whipped feta on each crostini and top with some raisin jam.

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  • Niknud
    Niknud
  • inpatskitchen
    inpatskitchen
Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!