That’s right, you can actually whip feta! Who knew!? These whipped feta crostini are absolutely amazing. Seriously, DELICIOUS. I made these for a work lunch we had last week and they were sooooooooooo good. And the best part is that you can make most of this appetizer ahead of time!
I’ve been stuck in a rut when it comes to appetizers, but I have just found a new favourite! I made these for my mom after I made them for work, and now she is making them for her friends. The feta is combined with cream cheese and lemon juice and the combination is absolutely delicious.
Whipped Feta Crostini Recipe
This recipe was adapted from Rachel Schutlz.
Whipped Feta Spread:
- 6 ounces feta
- 4 ounces cream cheese, softened
- 3 Tbsp olive oil
- 1 lemon, juiced
Tomato Topping:
- ½ onion, finely chopped
- 2 Tbsp red wine vinegar
- 2 pounds cherry tomatoes
- 2 Tbsp olive oil
- 1/4 cup fresh basil, chopped
- Salt and pepper
Crostini:
- 1 or 2 baguettes, sliced (each baguette will give you about 20 to 25 slices if you cut the pieces about 1/2″ thick)
- Olive oil to brush them with
Instructions:
- Chop the cherry tomatoes into quarters. Combine with the onion, basil, red wine vinegar, and olive oil. You can season with salt and pepper if you like.
- Combine the feta, cream cheese, olive oil, lemon juice, and salt & pepper in a food processor. Mix until creamy. It’s thick, so the most frustrating part was pushing it back down into the food processor with a spoon when it got air trapped in it.
- If you are making this ahead of time, you can pre-make your crostini the a day before as long as you keep them in an air tight container. I used Martha Stewarts method of making crostini, minus the extra salt, and they worked wonderfully! Basically you brush both sides of the baguette slices with olive oil, and bake them on a cookie sheet at 400F until they start browning.
- Spread the whipped feta mixture generously on top of the baguette slices. Top with the tomato mixture and serve.
Tip: The whipped feta can be made a day or two ahead. The crostini can be made ahead. The tomatoes can probably be made about 4 hours before, as long as you don’t refrigerate them. If everything is ready to go it’s a cinch to put it all together at the last minute!
Julia Klimek says
These look amazing! I’m kind of in an appetizer rut myself! So thank you for saving me! I’ve pinned. 🙂 Julia
One TIPsy Chick says
Just pinned from “Your Great Ideas” We love feta on everything, so this will be a big hit with the family. Thanks!
Krista says
These look awesome Debbie! I love whipped feta, so putting it on toasted bread with tomatoes… totally all over this appetizer. Pinning asap, thanks for sharing! 🙂
Krista @ joyfulhealthyeats
Raj @Pink Chai Style says
You can whip feta! This is such an amazing discovery for me…my kids love feta:)
Raj
Pink Chai Style
Christy @ Creating a Beautiful says
This looks delicious! And the best part is I have almost all the ingredients on hand. Might have to make this for a Labor Day party tomorrow! Thank you for sharing the recipe. I’m visiting from the Our Sunday Best link party.
Christy @ Creating a Beautiful
Life
Lemon Tart says
Adding in a little cream cheese sounds like a good idea.
Madonna/aka/Ms. Lemon
MakeMineLemon
Ashley says
This looks delicious! I have all of the ingredients on hand too!
Aida@thecraftingfoodie says
These look so amazing! I love Feta, but I’m not such a big fan of cream cheese, but I think combined the two cheeses probably balance each other out nicely – one is sharp and salty and the other is creamy and smooth. Definitely going to give these a try when I entertain next!
Leslie Stewart says
Thanks for sharing this great recipe at my Twirl & Take a Bow Party. Stop by House on the Way tomorrow to see it featured!
Leslie
TK Gaynor says
This recipe was a great hit at my last Bunko gathering. I added Balsamic Glaze and liked it even better. There weren’t any leftovers. To save time, I made the tomato mixture and the whipped feta the night before. Soooo delicious!!