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Whipped Feta Crostini with Hot Honey

Whipped feta crostini with hot honey: baked baguette slices topped with a fluffy, smooth whipped feta layer and a glossy hot honey drizzle. Expect golden, crisp edges and a tangy-salty bite finished with thyme and red pepper flakes.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 224
Ingredients Equipment Method Notes

Ingredients
  

Baguette
  • 1 1 baguette, sliced 1/2 inch thick on the bias
Olive oil
  • 3 tbsp olive oil
Feta cheese
  • 8 oz feta, crumbled
Cream cheese
  • 4 oz cream cheese, softened
Greek yogurt
  • 2 tbsp Greek yogurt
Lemon zest
  • 1 tsp lemon zest
Hot honey
  • 1 1/4 cup hot honey
Garnish
  • 1 red pepper flakes and fresh thyme for garnish

Equipment

  • 1 sheet pan
  • 1 food processor

Method
 

Toast the crostini
  1. Preheat the oven to 400°F. Brush the baguette slices with olive oil and arrange them on a baking sheet.
  2. Bake for 6-8 minutes, until golden and crisp. Keep an eye on the edges so they toast without burning.
Make the whipped feta
  1. In a food processor, blend the feta, cream cheese, Greek yogurt, and lemon zest until fluffy and smooth. Stop and scrape the sides as needed for an even texture.
Assemble
  1. Spread a thick layer of whipped feta on each crostini. Cover the surface so the topping stays mound-like and airy.
  2. Drizzle with hot honey, then top with red pepper flakes and fresh thyme. Finish right before serving so the crostini stay crisp.

Notes

For the smoothest whipped feta, use cream cheese that’s softened to room temperature so it blends without lumps. Store leftover whipped feta in the fridge up to 3 days (crostini are best toasted fresh), and rewarm crostini briefly at 375°F for 3-4 minutes. For a lighter option, swap the cream cheese with an equal amount of low-fat cream cheese and use plain nonfat Greek yogurt.