Whipped Feta Crostini with Hot Honey

Whipped Feta Crostini with Hot Honey

Whipped feta crostini with hot honey features a fluffy, processor-whipped feta spread and crisp oven-toasted baguette slices. Finish with a glossy hot honey drizzle plus thyme and red pepper flakes for a sweet-heat bite.

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Prep Time 15

Cook Time 8

Total Time 23

Servings: 12 servings

Course: Appetizer, Snack

Cuisine: Mediterranean

Calories: 295

Ingredients Equipment Method Notes

Ingredients

Baguette

1 baguette Sliced 1/2 inch thick on the bias.

Crostini toast

3 tbsp olive oil

Whipped feta

8 oz feta Crumbled.
4 oz cream cheese Softened.
2 tbsp Greek yogurt
1 tsp lemon zest

Hot honey finish

0.25 cup hot honey
0.25 red pepper flakes For garnish.
0.25 fresh thyme For garnish.

Equipment

1 sheet pan
1 food processor
1 oven

Method

Toast the baguette

Preheat the oven to 400F. Brush the baguette slices with olive oil and arrange them on a baking sheet, keeping space between slices so they crisp.
Bake for 6-8 minutes until golden and crisp. Remove the sheet pan when the edges look browned and the centers feel dry.

Make the whipped feta

Blend the feta, cream cheese, Greek yogurt, and lemon zest in a food processor until fluffy and smooth. Stop and scrape the sides as needed so there are no visible streaks.

Assemble

Spread a thick layer of whipped feta on each crostini. Use a generous mound so the topping holds its shape.
Drizzle with hot honey, then top with red pepper flakes and fresh thyme. Finish when the honey looks glossy and lightly pooled on the feta.

Notes

For the smoothest texture, make sure the cream cheese is fully softened before blending. Store leftover crostini and whipped feta separately in the fridge up to 2 days; re-toast baguette slices for a few minutes at 400F to restore crispness. Freezing is not recommended for best texture. For a lighter option, use low-fat cream cheese and plain low-fat Greek yogurt to reduce calories while keeping the spread tangy.