Whipped Feta Crostini is the app that does it all! Toasted baguette slices smeared with a heavenly feta topping, you can enjoy them just as they are, or top them off with any manner of finishing touches.
I’ve been making this easy appetizer recipe since I was a new-ish college grad with minimal culinary skill and maximum desire to make friends.
I discovered quickly that having people over to your house for appetizers and Mulled Wine fast-tracked friendship.
It brings me tender memories, is a snap to make, and hits the spot with guests every single time.
We never have any crostini leftover!
- A delightful combination of crispy French bread and creamy feta cheese, whipped feta crostini takes literally five minutes to prepare and is endlessly adaptable.
- The saltiness of the whipped feta tastes fabulous against the olive oil-brushed and toasted baguette pieces.
You can spread it and stop. Your guests will love whipped feta crostini just as it is.
But perhaps you want love AND undying affection.
Perhaps you want a sneaky way to make one appetizer look like six different appetizers.
Whipped feta crostini is your answer!
5 Star Review
“Best idea ever and so easy! We did a tomato, salmon, and honey walnut version. Our guests gobbled them up!”— Sandra —
How to Make Whipped Feta Crostini
For my favorite-ever crostini, don’t miss the Honey Roasted Grape Crostini in my cookbook.
- French Baguette. Once sliced, a French baguette creates perfectly-sized pieces for making crostini. They soak up the olive oil famously and become addictively crisp.
- Olive Oil. Helps the bread crisp and adds wonderful flavor.
- Feta. If you’ve had my Spring Pea Crostini with Feta and Dill before, you know that feta and crostini are meat to be. The feta is a fantastic creamy and salty counterpart to the crunchy, toasted bread slices.
- Milk or Cream. Whipping a little milk or cream in with the feta helps create a tantalizing texture and richness.
- Brush olive oil onto the baguette slices. Toast for 5 minutes on each side at 400 degrees F.
- Whip the feta.
- Add the milk or cream, olive oil, and pepper, whipping until creamy.
- Spread the feta mixture onto each slice of baguette. Finish with desired toppings and ENJOY!
Crostini Topping Ideas
Choose one or two or go big with all six!
- Smoked salmon, dill, and Pickled Onions
- Chopped cherry tomato, basil, and a drizzle of balsamic
- Sliced Granny Smith apples, walnuts, and honey
- Diced Roasted Red Peppers and Kalamata olives
- Crumbled bacon, chives, and black pepper
- Hot pepper jelly (available at any grocery store—I love spicy raspberry)
- Prosciutto with a drizzle of balsamic vinegar
- Chopped fresh herbs
- To Store. Store leftover crostini at room temperature in an airtight storage container for up to 2 days. Refrigerate any leftover whipped feta mixture in an airtight storage container for up to 2 days.
- To Freeze. You can freeze crostini. Freeze leftover crostini in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Meal Prep Tip
Prepare the whipped feta mixture as directed up to 1 day in advance. Store in the refrigerator. When you’re ready to serve, prepare the crostini and top with the feta mixture.
Recommended Tools to Make this Recipe
- Food Processor. Ideal for whipping the feta.
- Baking Sheet. An easy way to toast the crostini.
- Basting Brush. My go-to for brushing oil on pans and crostini.
Ta-dah! One recipe, six distinct hors d’oeuvres.
Now give yourself a high five and pour a round of bubbly.
You (and your lucky pals!) deserve it.
Frequently Asked Questions
Yes, you can make gluten free whipped feta crostini. Make sure to use a gluten-free option for the French baguette.
I suggest planning on about 3 to 5 crostini per person to be safe, depending upon how many other appetizers you are serving. Having leftovers is better than running out!
If you have leftover whipped feta and no crostini, use the leftovers as a dip for crackers, pita, and veggies. It would also be delicious as an elevated topping for Crockpot Sweet Potatoes.
Whipped Feta Crostini
FOR THE CROSTINI:
- French baguette cut into 1/2-inch diagonal slices 12 ounces; about 24 slices total
- 1 1/2 tablespoon extra virgin olive oil divided
- 6 ounces feta cheese
- 1 1/4 teaspoons milk or cream
- 1/4 teaspoon ground black pepper
- 1 teaspoon minced garlic about 2 cloves
- Diced tomatoes and fresh basil
- Smoked salmon and dill
- Thinly sliced apples or pears and honey
- Diced roasted red peppers and kalamata olives
- Cooked crumbled bacon and chives
- Spicy pepper jelly (I love spicy raspberry)
- Prosciutto and balsamic drizzle
- Chopped fresh herbs
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Brush a rimmed baking sheet with 1/2 tablespoon olive oil. Arrange the baguette slices in a single layer on the sheet, then brush the baguette tops with the remaining 1/2 tablespoon olive oil. Bake for 5 minutes, then remove from the oven, flip the crostini over, and continue baking until lightly golden, about 5 to 6 additional minutes. Let cool.
- In the bowl of a food processor fitted with a steel blade, whip the feta for 30 seconds. Add 1/2 tablespoon olive oil, milk or cream, and black pepper.
- Whip again until creamy and fully combined, about 1 minute, scraping down the bowl as needed.
- To assemble the crostini: spread each baguette slice with whipped feta. Add any toppings and season with a pinch of additional salt or pepper to taste. Enjoy
Adapted from the Honey Roasted Grape Crostini in my cookbook.
- TO MAKE AHEAD: Prepare the whipped feta mixture as directed up to 1 day in advance. Store in the refrigerator. When you’re ready to serve, prepare the crostini and top with the feta mixture.
- TO STORE: Store leftover crostini at room temperature in an airtight storage container for up to 2 days. Refrigerate any leftover whipped feta mixture in an airtight storage container for up to 2 days.
- TO FREEZE: You can freeze crostini. Freeze leftover crostini in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
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