Whipped Feta Crostini Honey (Print Version)

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

# Components:

→ 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 - quarter 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 - half teaspoon crushed red pepper flakes
13 - Fresh herbs such as mint, basil, or parsley for garnish, optional

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit. Arrange baguette slices on a baking sheet and brush both sides generously with olive oil.
02 - Bake for 8 to 10 minutes, flipping slices 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 cheese, softened cream cheese, Greek yogurt, lemon juice, lemon zest, and olive oil. Blend until completely smooth and creamy. Season with freshly ground black pepper to taste.
04 - Spread the whipped feta generously over each toasted crostini slice, ensuring even coverage.
05 - Drizzle each crostini with hot honey and sprinkle with crushed red pepper flakes. Add fresh herbs for garnish if desired.
06 - Arrange on a serving platter and serve immediately while the crostini are still crisp.

# Expert Advice:

01 -
  • The whipped feta is so silky it feels fancy, but honestly tastes even better than store-bought spreads.
  • Hot honey dripping over creamy feta hits that sweet-spicy-savory trifecta that keeps people reaching for more.
  • Takes 25 minutes total and requires zero intimidating techniques, perfect for when friends text that they're coming over.
02 -
  • Don't blend the whipped feta into a glossy paste if you like texture, I learned this the hard way when I over-processed it once and it became more mousse than spread.
  • The hot honey makes all the difference in flavor but also in texture, the warmth slightly melts the feta into the bread and creates something almost molten in the best way.
03 -
  • If your feta is very salty, you can briefly soak it in cold water for 15 minutes before crumbling, but taste as you go because you don't want to lose the tang entirely.
  • Making your own hot honey takes barely any longer than opening a jar and gives you complete control over the heat level, plus your kitchen will smell incredible.
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