Crostini with whipped feta (Printable)

Golden crostini topped with velvety whipped feta, hot honey drizzle, and a touch of crushed red pepper.

# Ingredient List:

→ For the Crostini

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

→ For the 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

→ For 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

# Steps:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides thoroughly with olive oil. Bake for 8 to 10 minutes, flipping halfway through, until golden and crisp. Immediately rub the cut side of the halved garlic clove over each warm slice. Set aside to cool slightly.
02 - In a food processor, combine crumbled feta cheese, softened cream cheese, Greek yogurt, lemon juice, lemon zest, and olive oil. Blend until completely smooth and creamy, approximately 2 minutes. Season with freshly ground black pepper to taste.
03 - Spread whipped feta generously over each toasted crostini slice, creating an even layer approximately 1/4 inch thick.
04 - Drizzle each crostini with hot honey and sprinkle with crushed red pepper flakes. Garnish with fresh herbs if desired.
05 - Serve immediately while the crostini remain crisp and the feta is chilled.

# Tips from the Pros:

01 -
  • The textural contrast hits different every single time—crispy bread giving way to silky feta that almost melts on your tongue.
  • Hot honey over cold cheese is genuinely addictive, and people always ask what the secret is.
  • You can have these ready in 25 minutes, which means last-minute guests don't have to be stressful anymore.
02 -
  • If your crostini aren't truly crispy, they'll get soft and sad within minutes—don't skip the baking or the immediate serving, even though it feels like rushing.
  • The feta mixture needs the cream cheese and yogurt to work; feta alone will be grainy and heavy, and I learned this the hard way by trying to be a purist.
03 -
  • Letting your cream cheese actually soften at room temperature for 20 minutes makes blending dramatically easier and faster than trying to whip cold cream cheese into submission.
  • The trick that changed everything for me was tasting the feta mixture and understanding that it's okay to adjust the lemon juice depending on how salty your particular feta is—trust your palate more than you trust the recipe.
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