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Whipped Feta Crostini with Hot Honey

Whipped Feta Crostini with Hot Honey are golden, oven-toasted baguette slices topped with a fluffy, whipped feta spread. The hot honey drizzle adds a glossy sweet heat, 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: 190
Ingredients Equipment Method Notes

Ingredients
  

crostini base
  • 1 baguette sliced 1/2 inch thick on the bias
  • 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 topping
  • 1 cup hot honey 1/4 cup
  • 0.25 tsp red pepper flakes for garnish
  • 1 tbsp fresh thyme for garnish

Equipment

  • 1 sheet pan
  • 1 food processor

Method
 

Toast the baguette
  1. Preheat the oven to 400F. Brush the baguette slices with olive oil and arrange them on a baking sheet with space between each piece.
  2. Bake for 6-8 minutes, until golden and crisp. Pull the baking sheet out when the edges look browned.
Make the whipped feta
  1. Add feta, cream cheese, Greek yogurt, and lemon zest to a food processor. Blend until fluffy and smooth.
Assemble
  1. Spread a thick layer of whipped feta on each crostini. Cover the surface so the topping looks mounded.
  2. Drizzle with hot honey and finish with red pepper flakes and fresh thyme. Serve immediately so the crostini stay crisp and the honey looks glossy.

Notes

For the fluffiest texture, let the cream cheese soften fully before blending and scrape down the food processor bowl once halfway through. Refrigerate leftovers in an airtight container: crostini are best within 1 day, while whipped feta keeps 3-4 days; re-crisp baguette slices at 375F for 3-4 minutes. Freezing is not recommended for the assembled crostini, but you can freeze the whipped feta for up to 2 months and thaw in the fridge. Dietary swap: use Greek yogurt labeled lactose-free if you need reduced lactose.