summer wednesdays are the best for one simple reason: concerts on the square.
each week, the wisconsin chamber orchestra does a free show on the capital lawn, and people fill up the square with blankets, snacks, and good wine. it’s always a good time, and yesterday was no exception. the weather wasn’t perfect, but it was close. so we laid our blanket out early and made sure we had a good array of food to eat. these whipped feta and roasted tomato crostinis were the perfect concerts on the square fare, and i’ll definitely be making them again. the tomatoes are slow roasted in the oven for three hours, which may sound crazy, but the flavor is worth it.
the whipped feta takes all of 5 minutes to make.
add some good hearty bread, a balsamic reduction and some basil, and you’re good to go.
- 2 cups cherry tomatoes, halved
- 7-8 garlic cloves, skin on
- olive oil
- salt and pepper
- 8 ounces feta, crumbled
- 3 ounces cream cheese
- ½ cup balsamic vinegar
- 7-8 basil leaves, cut into strips
- baguette of your choice
- Preheat oven to 225.
- Place garlic and tomato halves cut side up on a parchment lined baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven for three hours.
- Meanwhile, add feta to a food processor. Pulse until feta is in tiny chunks. Add cream cheese and pulse until smooth, about 1-2 minutes.
- Pour balsamic vinegar into a small pan. Let it reduce over very low heat for about 15-20 minutes, until liquid is reduced by about half. Transfer to a dish to cool and thicken.
- To assemble, spread whipped feta over a slice of baguette. Top with tomatoes and garlic, balsamic reduction, and basil.
- Note: must be served with good red wine.
recipe inspired by ina garten and smitten kitchen.
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