Crostini with Whipped Feta (Printable Version)

Golden crostini brushed with garlic olive oil, layered with smooth feta blend and drizzled spicy honey.

# What You'll Need:

→ 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 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

# Directions:

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 cooking, until golden and crisp. Immediately rub the cut side of the halved garlic clove over each warm slice. Set aside to cool.
03 - In a food processor, combine crumbled feta, softened cream cheese, Greek yogurt, lemon juice, lemon zest, and olive oil. Process until completely smooth and creamy. Season with freshly ground black pepper to taste.
04 - Spread the whipped feta mixture generously over each cooled crostini slice, creating an even layer.
05 - Drizzle each crostini with hot honey and sprinkle with crushed red pepper flakes. Garnish with fresh herbs if desired.
06 - Transfer to a serving platter and serve immediately while the crostini maintain their crispy texture.

# Expert Hints:

01 -
  • They come together in under 30 minutes, which means you can actually make them the day people arrive instead of stress-baking at midnight.
  • The whipped feta is so creamy and luxurious that guests always assume there's some fancy technique involved, but it's literally just a food processor doing the work.
  • Hot honey creates this addictive sweet-spicy-savory triangle that keeps you reaching for one more, even when you've already had three.
02 -
  • The moment you spread the whipped feta on the crostini, you're starting a clock—the bread will begin to soften, so assemble right before serving unless you don't mind a slightly softer texture.
  • If your feta is especially salty, add an extra tablespoon of Greek yogurt to balance it out, because some brands are more aggressive than others.
  • Homemade hot honey makes all the difference, even though store-bought works—the spices have time to get to know each other and create something more complex than a quick drizzle.
03 -
  • If you're making these for a crowd, whip the feta and toast the bread ahead, but do the assembly right before serving—it takes two minutes and the reward is crostini that taste like you just made them.
  • Strain your homemade hot honey if you like a cleaner look, or leave the chili flakes in for a rustic, speckled appearance that looks more intentional than accidental.
  • A tiny spoonful of honey on its own, without any bread or feta, shows you whether you've gotten the heat level right—adjust before you commit to the full batch.
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