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Blistered Tomatoes and Squash with Whipped Feta<\/p>\nBlistered Tomatoes and Squash with Whipped Feta<\/p>\n
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1 medium yellow squash<\/p>\n
24 cherry tomatoes<\/p>\n
5 T. olive oil, divided<\/p>\n
2 tsp. garlic pepper<\/p>\n
1 French baguette<\/p>\n
2 tsp. Italian seasoning<\/p>\n
For the Whipped Feta:<\/p>\n
8 ounces feta cheese<\/p>\n
\u00bc C. cream cheese, cubed<\/p>\n
\u00bc C. water<\/p>\n
\u00bd C. olive oil<\/p>\n
Zest of 1 lemon<\/p>\n
Salt and pepper to taste<\/p>\n
2 T. honey<\/p>\n
<\/p>\n
Preheat the oven to 425\u00b0. Line a sheet pan with parchment paper. Quarter and cube the squash so the pieces are about the same size as the cherry tomatoes. In a medium bowl, toss the squash and tomatoes with 2 T. of olive oil and garlic pepper. Spread on parchment paper. Roast for 7 minutes. After you remove the roasted veggies, reduce oven heat to 350\u00b0. Slice the baguette into thin slices (about \u00bd-inch thick, makes about 30). Brush with 2-3 T. olive oil and season with Italian seasoning, if desired. Bake for 15 to 20 minutes, turning once. For the Whipped Feta: In a food processor, combine feta, cream cheese, water and olive oil. Process 2 to 3 minutes. Add lemon zest, salt and pepper, and honey. Process 2 minutes longer. Can be made a day ahead. To serve, smear each crostino with Whipped Feta, followed by a spoonful of blistered tomatoes and squash.<\/p>\n","protected":false},"excerpt":{"rendered":"
Blistered Tomatoes and Squash with Whipped Feta 1 medium yellow squash 24 cherry tomatoes 5 T. olive oil, divided 2 tsp. garlic pepper 1 French baguette 2 tsp. Italian seasoning For the Whipped Feta: 8 ounces feta cheese \u00bc C. cream cheese, cubed \u00bc C. water \u00bd C. olive oil Zest of 1 lemon Salt and pepper to taste 2 T. honey Preheat the oven to 425\u00b0. Line a sheet pan with parchment paper. Quarter and cube the…<\/p>\n