Ingredients:

  • 1 baguette, sliced into ½-inch thick rounds (about 12 slices)
  • 2 tablespoons olive oil, extra virgin (30 ml)
  • Pinch of sea salt
  • Pinch of freshly ground black pepper
  • 8 ounces feta cheese, crumbled (225g)
  • 4 ounces cream cheese, softened (115g)
  • 2 tablespoons olive oil, extra virgin (30ml)
  • 1 tablespoon lemon juice, freshly squeezed (15ml)
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper, freshly ground
  • 1 tablespoon milk or cream (optional)
  • 1 cup cherry tomatoes, halved (approximately 150g)
  • ½ cup Kalamata olives, pitted and halved (approximately 75g)
  • ¼ cup fresh basil leaves, roughly chopped
  • 2 tablespoons honey, preferably local
  • Red pepper flakes (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Toss baguette slices with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and bake until golden brown and crisp, about 8-10 minutes.
  2. In a mixing bowl (or food processor), combine feta cheese, cream cheese, olive oil, lemon juice, garlic, and pepper. Beat until smooth and creamy, scraping down the sides as needed. Add milk/cream if necessary to achieve desired consistency.
  3. Spread a generous amount of whipped feta on each toasted baguette slice.
  4. Arrange halved cherry tomatoes and olives over the feta. Sprinkle with fresh basil and drizzle with honey.
  5. Serve the Whipped Feta Crostini immediately or chill briefly before serving.