Grilled Flatbread Crostini with Whipped Feta, Charred Cherry Tomatoes & Basil Oil

How to Make Grilled Flatbread Crostini with Whipped Feta, Charred Cherry Tomatoes & Basil Oil

1. 1

   Step 1: Make the whipped feta

   In a food processor combine the crumbled feta, Greek yogurt, 1 tablespoon of olive oil, 1 tablespoon lemon juice and 1/4 teaspoon freshly ground black pepper. Pulse until very smooth and creamy, scraping down the bowl once or twice; adjust texture with a teaspoon of water or more yogurt if too thick. Transfer to a bowl and chill while you make the basil oil and grill—this can be made up to 24 hours ahead.

   For this step

   • 8 ozfeta cheese, crumbled
   • 1/4 cupplain Greek yogurt
   • 1 lemonlemon (zest + 1 tbsp juice)
   • 1/4 tspfreshly ground black pepper
   
2. 2

   Step 2: Prepare the basil oil

   In a small blender or with an immersion blender, combine the packed basil leaves with the remaining 3 tablespoons of olive oil and a pinch of salt; blend until a bright, pourable green oil forms. For a smoother, brighter oil, strain through a fine sieve and chill briefly; basil oil keeps 24–48 hours refrigerated. (Reserve a little oil for brushing if you prefer.)

   For this step

   • 1 cupfresh basil leaves, packed
   
3. 3

   Step 3: Grill tomatoes and flatbreads

   Preheat the grill to medium-high (about 450–500°F/230–260°C). Toss cherry tomatoes with 1 tablespoon olive oil and a pinch of salt in a grill basket or cast-iron skillet; set on the grill and cook, shaking occasionally, until skins blister and just begin to burst, 4–6 minutes. Meanwhile, mix minced garlic with a teaspoon of oil and brush both sides of each flatbread. Grill flatbreads directly over high heat 1–2 minutes per side until blistered and crisp at the edges—rotate to get even char. Tip for crisp edges: keep heat high, avoid over-brushing (less oil = crisper crust), and let the flatbread sit a few seconds on hot grates before flipping so it chars quickly without sogging.

   For this step

   • 6 flatbreadsflatbreads (6 — about 6–8 inch each)
   • 2 clovesgarlic cloves, minced
   • 1 pintcherry tomatoes
   
4. 4

   Step 4: Assemble the crostini

   Cut each grilled flatbread into 3–4 wedges (you’ll have about 18–24 crostini total). Spread a generous tablespoon of whipped feta across each wedge, top with blistered cherry tomatoes, drizzle with basil oil, and finish with lemon zest and a pinch of flaky sea salt and extra black pepper. Serve warm or at room temperature—plan on about 3 crostini per person as a starter.

   For this step

   • 1/2 tspflaky sea salt (for finishing)
   
5. 5

   Step 5: Make-ahead, grilling tips & swaps

   Make-ahead: whipped feta and basil oil can be prepared up to 24–48 hours in advance; store separately refrigerated and bring to near-room temperature before serving. Grilling tips: use direct high heat for quick charring, keep an eye on thin flatbreads, and use a grill basket for small tomatoes to prevent them falling through. Vegan/gluten-free swaps: replace whipped feta with blended firm tofu (press, then blend with lemon, nutritional yeast and a touch of oil) or cashew-based ricotta; use certified gluten-free flatbreads or grilled polenta rounds to keep it gluten-free.
   

1. In a food processor combine the crumbled feta, Greek yogurt, 1 tablespoon of olive oil, 1 tablespoon lemon juice and 1/4 teaspoon freshly ground black pepper. Pulse until very smooth and creamy, scraping down the bowl once or twice; adjust texture with a teaspoon of water or more yogurt if too thick. Transfer to a bowl and chill while you make the basil oil and grill—this can be made up to 24 hours ahead.
2. In a small blender or with an immersion blender, combine the packed basil leaves with the remaining 3 tablespoons of olive oil and a pinch of salt; blend until a bright, pourable green oil forms. For a smoother, brighter oil, strain through a fine sieve and chill briefly; basil oil keeps 24–48 hours refrigerated. (Reserve a little oil for brushing if you prefer.)
3. Preheat the grill to medium-high (about 450–500°F/230–260°C). Toss cherry tomatoes with 1 tablespoon olive oil and a pinch of salt in a grill basket or cast-iron skillet; set on the grill and cook, shaking occasionally, until skins blister and just begin to burst, 4–6 minutes. Meanwhile, mix minced garlic with a teaspoon of oil and brush both sides of each flatbread. Grill flatbreads directly over high heat 1–2 minutes per side until blistered and crisp at the edges—rotate to get even char. Tip for crisp edges: keep heat high, avoid over-brushing (less oil = crisper crust), and let the flatbread sit a few seconds on hot grates before flipping so it chars quickly without sogging.
4. Cut each grilled flatbread into 3–4 wedges (you’ll have about 18–24 crostini total). Spread a generous tablespoon of whipped feta across each wedge, top with blistered cherry tomatoes, drizzle with basil oil, and finish with lemon zest and a pinch of flaky sea salt and extra black pepper. Serve warm or at room temperature—plan on about 3 crostini per person as a starter.
5. Make-ahead: whipped feta and basil oil can be prepared up to 24–48 hours in advance; store separately refrigerated and bring to near-room temperature before serving. Grilling tips: use direct high heat for quick charring, keep an eye on thin flatbreads, and use a grill basket for small tomatoes to prevent them falling through. Vegan/gluten-free swaps: replace whipped feta with blended firm tofu (press, then blend with lemon, nutritional yeast and a touch of oil) or cashew-based ricotta; use certified gluten-free flatbreads or grilled polenta rounds to keep it gluten-free.