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Whipped Feta Tomato Crostini

A delicious and comforting crostini topped with creamy whipped feta and sweet roasted tomatoes, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Brunch
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Whipped Feta
  • 8 ounces feta cheese, crumbled room temperature helps it whip smoothly
  • 4 ounces cream cheese or Greek yogurt for a lighter option, use Greek yogurt
  • 1 small garlic clove, minced fresh garlic for depth
  • 2 tablespoons extra-virgin olive oil plus extra for drizzling
  • 1 tablespoon honey or maple syrup optional; balances the feta’s tang
  • 1/2 lemon zest and juice brightness and lift
  • Fresh basil or oregano, chopped herbs keep brightness
For the Crostini
  • 1 baguette sliced into 1/2-inch pieces toast until golden for crunch
  • 1 cup cherry tomatoes, halved or 2 medium tomatoes, diced

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) if you're roasting tomatoes or toasting the crostini.
  2. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake until golden, about 8 minutes.
  3. If roasting tomatoes, toss cherry tomatoes with a pinch of salt, a drizzle of olive oil, and roast for 12-15 minutes until they blister.
  4. In a food processor, combine the feta, cream cheese or Greek yogurt, garlic, lemon zest, lemon juice, olive oil, and honey if using. Pulse until smooth and airy.
Assembly
  1. Spread a generous layer of whipped feta on each toasted baguette slice.
  2. Top with roasted or fresh tomatoes and sprinkle with chopped basil and a final drizzle of olive oil.
  3. Serve warm or at room temperature.

Notes

Store leftover whipped feta in an airtight container in the refrigerator for up to 4 days. Assemble crostini just before serving to keep the bread crisp.