You’ll Need
1 small ciabatta loaf, sliced into 8 pieces
200g feta cheese
80g cream cheese
200g cherry tomatoes
2 tbsp extra virgin olive oil
2 cloves garlic, finely sliced
1 tsp honey
Small handful fresh basil leaves
Sea salt
Freshly cracked black pepper
To Serve
Fresh basil
Balsamic glaze
Lemon zest
Optional but Dangerous
Prosciutto slices
Toasted pine nuts
Chilli flakes
Hot honey drizzle
Method
Preheat your air fryer to 190°C.
Place the cherry tomatoes into a small foil tray with 1 tablespoon of olive oil, the sliced garlic, a pinch of salt and black pepper.
Air fry for 8–10 minutes, stirring once halfway through, until the tomatoes blister, soften and begin releasing their juices.
While the tomatoes cook, blend the feta, cream cheese, remaining olive oil and honey until completely smooth and light.
If needed, add a teaspoon of water to loosen the mixture slightly.
Arrange the ciabatta slices in the air fryer basket and toast at 190°C for 3–4 minutes, turning once, until crisp and lightly golden.
Spread a generous layer of the whipped feta onto each warm crostini.
Spoon the roasted tomatoes and their garlicky juices over the feta.
Scatter over torn basil leaves and finish with a little black pepper.
Drizzle lightly with balsamic glaze or hot honey if using, then serve immediately.