Whipped Feta Tomato Crostini
A delightful appetizer featuring creamy whipped feta spread on toasted baguette slices, topped with sweet roasted tomatoes and fresh basil, perfect for gatherings or cozy family meals.
Ingredients
For the Whipped Feta
- 8 ounces feta cheese, crumbled use a block of good-quality feta for creaminess
- 3 ounces cream cheese or 1/4 cup Greek yogurt cream cheese makes it rich; Greek yogurt is a lighter swap
- 1/4 cup extra-virgin olive oil use fruity oil for brightness
- 2 cloves garlic, minced fresh garlic gives depth; roasted garlic softens the bite
- 1 tablespoon lemon juice brightens the whipped feta
- 1 lemon zest optional, for a fragrant lift
For the Roasted Tomatoes
- 1 pint cherry tomatoes, halved swap with grape tomatoes if preferred
- 1 tablespoon honey or maple syrup balances acidity when roasting tomatoes
- Salt and black pepper to taste start sparingly; feta can be salty
For the Crostini
- 1 baguette sliced on the diagonal day-old bread makes excellent crostini
- Fresh basil leaves and flaky sea salt for garnish basil adds freshness; parsley works too
- Red pepper flakes (optional) for a little heat
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the halved cherry tomatoes with 1 tablespoon olive oil, honey, a pinch of salt, and black pepper. Spread them cut-side up on the baking sheet.
- Roast for 12–15 minutes until they are blistered and syrupy.
- While the tomatoes roast, place the crumbled feta, cream cheese (or Greek yogurt), minced garlic, lemon juice, lemon zest, and 1/4 cup olive oil into a food processor. Pulse until smooth and airy, scraping down the sides once.
- Taste and adjust seasoning.
- Brush baguette slices lightly with olive oil and arrange them on a second baking sheet.
- Toast in the oven for about 6–8 minutes or until golden and crisp.
Assembly
- Remove the tomatoes from the oven. If you want extra indulgence, gently mash a few to release their juices and fold them into the roasted mixture.
- Spread a generous smear of whipped feta on each crostini, top with roasted tomatoes, a drizzle of olive oil, fresh basil, and a pinch of flaky sea salt and red pepper flakes if using.
- Serve immediately so the crostini stay crisp while the whipped feta remains luxuriously creamy.
Notes
Store leftover whipped feta in an airtight container in the refrigerator for up to 4 days. Roasted tomatoes will keep separately for 2–3 days. Toast fresh crostini right before serving.