Tomato Crostini with Marinated Feta

Marinated Feta:

  • 8oz feta cheese
  • 1 cup Carapelli Organic Extra Virgin Olive Oil
  • 1 tsp chopped chives
  • 1 tsp chopped oregano
  • 1 tsp chopped thyme
  • 1 tsp lemon zest
  • 1 garlic clove crushed


Tomato Crostini:

  • 1 lbs mini tomatoes
  • 2 thyme sprigs
  • baguette loaf
  • 1 tbsp Carapelli Organic Extra Virgin Olive Oil
  • Salt and pepper to taste


STEP 1 Dice feta into 1 inch/2 cm cubes.

STEP 2 Place feta into a large jar. Add herbs, lemon zest and garlic.

STEP 3 Top with the Carapelli Organic Extra Virgin Olive Oil.

STEP 4 Place in refrigerator overnight.

STEP 5 Bring it to room temperature 45 minutes before serving.

STEP 6 Preheat oven to 350F/180C.

STEP 7 Place tomatoes in an oven proof tray, drizzle with olive oil and add thyme sprigs and salt and pepper.

STEP 8 Roast in the oven for 1 hour until the tomatoes are burst.

STEP 9 If there are some tomatoes that haven’t burst, prick them with a knife to let the air out.

STEP 10 In the last 5 minutes of cooking the tomatoes, add the bread to the oven to crisp up.

STEP 11 To assemble, add a spoonful of tomato onto the crostini, and top with feta and a drizzle of the herbed olive oil from the jar.