Whipped Feta Crostini

Make Whipped Feta Crostini: creamy whipped feta on crisp baguette slices with endless topping ideas. Serve hot or chilled.

Ingredients

• French baguette cut into 1/2-inch diagonal slices (12 ounces; about 24 slices total)
• 1 1/2 tablespoon extra virgin olive oil (divided)
• 1 teaspoon minced garlic (optional) (about 2 cloves)
• 6 ounces feta cheese
• 1 1/4 teaspoons milk or cream
• 1/4 teaspoon ground black pepper
• 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

Instructions

Step 1: Toast the crostini

Preheat your oven and prepare the baguette slices for toasting: brush a rimmed baking sheet with a little olive oil, arrange the 1/2-inch diagonal baguette slices in a single layer, then lightly brush the tops with the remaining oil so each slice will brown evenly. Bake until the edges are just turning golden and crisp, remove them and flip once to finish both sides until pale-golden and crisp. Let the crostini cool on the sheet until they are room temperature and very dry — they should be crackly and sturdy enough to hold a generous spread without sagging.

Step 2: Rough-whip the feta

Place the feta into the food-processor bowl fitted with the steel blade and pulse briefly to break up the block into coarse crumbs, about thirty seconds of working time. Add a small splash of olive oil, the milk or cream, and a grind of black pepper — these wet elements will begin to loosen the curd and soften the texture. Scrape the bowl down once so nothing sticks to the sides; at this stage the mixture is grainy but mellows visibly as the liquids begin dispersing through the curds.

Step 3: Finish into a creamy whipped feta

Return the processor to whip until the mixture transforms into a smooth, airy, spoonable cream, about another minute of processing, scraping as needed so it becomes homogenous and pale ivory with tiny flecks of black pepper. The finished whipped feta should hold soft peaks yet be spreadable, glossy from the olive oil, and textured enough to read visually — a creamy cloud with the tiniest granular hints.

Step 4: Spread and top the crostini

Working on the cooled crostini, use a small spatula to spread a generous layer of the whipped feta on each slice, pressing slightly so the cream adheres. Top each crostini with a variety of combinations — diced tomatoes with torn basil, silky smoked salmon with dill, thin apple or pear slices finished with a honey drizzle, roasted red peppers with kalamata olives, crumbled bacon with chives, a smear of spicy pepper jelly, prosciutto with a whisper of balsamic, or a scattering of chopped fresh herbs. Season any pieces lightly with extra black pepper or a tiny pinch of salt to taste, and arrange them artfully on a parchment-lined board for serving.

Notes

• Make the whipped feta up to 3 days ahead and stir in a teaspoon of milk or olive oil if it firms up.
• Toast baguette slices until very dry to prevent sogginess under the topping.
• Keep wet toppings separate until serving to maintain crisp crostini.
• For a dairy-free option, experiment with blended tofu and nutritional yeast to mimic tang.
• Use a food processor or blender for the smoothest texture; pulse and scrape for even results.