Crostini with Whipped Feta (Printable Version)

Golden crostini layered with smooth whipped feta, honey drizzle, and a touch of crushed pepper.

# What You'll Need:

→ Crostini

01 - 1 baguette, sliced into 16 half-inch pieces
02 - 3 tablespoons extra virgin olive oil
03 - 1 garlic clove, halved

→ Whipped Feta

04 - 7 ounces feta cheese, crumbled
05 - 1/4 cup cream cheese, softened
06 - 2 tablespoons plain Greek yogurt
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 tablespoon extra virgin olive oil
10 - Freshly ground black pepper to taste

→ Topping

11 - 3 tablespoons hot honey
12 - 1/2 teaspoon crushed red pepper flakes
13 - Fresh herbs such as mint, basil, or parsley for garnish, optional

# How to Prepare:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides generously with olive oil.
02 - Bake for 8 to 10 minutes, flipping halfway through, until golden and crispy. Immediately rub the cut side of the halved garlic clove over each warm slice. Set aside to cool.
03 - Combine feta cheese, softened cream cheese, Greek yogurt, lemon juice, lemon zest, and olive oil in a food processor. Blend until completely smooth and creamy. Season with freshly ground black pepper.
04 - Spread the whipped feta mixture generously over each toasted crostini slice.
05 - Drizzle each crostini with hot honey and sprinkle with crushed red pepper flakes. Top with fresh herbs if desired.
06 - Transfer to a serving platter and serve immediately while the crostini remain crisp.

# Expert Suggestions:

01 -
  • The contrast of temperatures and textures keeps things interesting—crispy, creamy, spicy, and sweet all happening at once.
  • You can make everything ahead except the final assembly, so it's perfect for last-minute guests or when you want to look more prepared than you actually are.
02 -
  • Don't make the whipped feta too far in advance or it will separate and become grainy; mix it no more than a few hours before serving, and keep it covered in the fridge.
  • The temperature contrast is essential—if your honey isn't actually hot when it hits the cold feta, you lose half the magic of the dish.
03 -
  • Soften your cream cheese ahead of time—it blends into the feta so much more smoothly than cold cream cheese, which will create lumps no matter how long you process.
  • Taste the whipped feta before spreading; if it needs brightness, add a squeeze more lemon juice, and if it's too sharp, a tiny spoonful of honey mellows it out beautifully.
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