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Whipped Feta Crostini with Hot Honey

Whipped feta crostini with hot honey feature fluffy, processor-blended feta spread on crisp baguette slices. Finish with a warm honey drizzle, fresh thyme, and red pepper flakes for sweet heat on every bite.
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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
  

baguette
  • 1 baguette sliced 1/2 inch thick on the bias
olive oil
  • 3 tbsp olive oil
feta
  • 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
  • 0.25 cup hot honey
red pepper flakes and fresh thyme for garnish
  • 1 red pepper flakes and fresh thyme for garnish

Equipment

  • 1 sheet pan
  • 1 food processor

Method
 

Toast the crostini
  1. Preheat oven to 400F. Brush the baguette slices with olive oil and arrange them on a baking sheet, side by side.
  2. Bake for 6-8 minutes until golden and crisp, flipping once if needed for even browning. Pull the crostini when the edges look dry and browned.
Make the whipped feta
  1. Blend feta, cream cheese, Greek yogurt, and lemon zest in a food processor until fluffy and smooth. Stop and scrape the sides as needed to keep the texture even.
Assemble
  1. Spread a thick layer of whipped feta on each crostini. Use the back of the spoon to create a lightly peaked, fluffy finish.
  2. Drizzle with hot honey, then top with red pepper flakes and fresh thyme. Look for a glistening honey trail running down the side before serving.

Notes

For extra spreadable whipped feta, let the cream cheese sit at room temperature until soft, then blend just until smooth so it stays airy. Store assembled crostini in the fridge for up to 1 day, but keep honey and toppings separate if possible; reassemble right before serving. You can freeze the whipped feta for up to 2 months in a sealed container, thaw overnight in the fridge, then stir before spreading. For a lighter option, use low-fat cream cheese and plain low-fat Greek yogurt—texture stays creamy with minimal change.