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Whipped Feta Crostini with Hot Honey

Whipped feta crostini with hot honey features fluffy, processor-whipped feta spread onto crisp baguette slices and finished with a glossy drizzle of hot honey. Oven-baked at 400°F until golden, these Mediterranean crostini balance tangy cheese with sweet heat and fresh thyme.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 241
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
  • 1 cup hot honey Use 1/4 cup; listed as cup equivalent in format below
Garnish
  • 0.25 red pepper flakes For garnish
Garnish
  • 0.5 fresh thyme For garnish

Equipment

  • 1 sheet pan
  • 1 food processor

Method
 

Toast the baguette
  1. Preheat oven to 400°F. Brush baguette slices with olive oil and arrange on a baking sheet in a single layer, leaving space between slices.
  2. Bake 6-8 minutes until golden and crisp. You should see browned edges and a firm, dry surface when ready.
Whip the feta
  1. Add feta, cream cheese, Greek yogurt, and lemon zest to a food processor. Process until fluffy and smooth, stopping once to scrape down the sides for an even texture.
Assemble
  1. Spread a thick layer of whipped feta on each crostini. Make the topping mound slightly above the bread so it holds its shape.
  2. Drizzle with hot honey, then top with red pepper flakes and fresh thyme. Finish with visible honey streaks and a light sprinkle of herbs on top.

Notes

For the fluffiest texture, use fully softened cream cheese so the processor can blend quickly. Store leftover whipped feta in an airtight container in the refrigerator up to 3 days; refrigerate crostini separately and assemble just before serving. Freezing is not recommended for the whipped topping due to texture changes. Dairy swap: substitute an equal amount of dairy-free cream cheese and yogurt for a plant-friendly version (feta flavor will be less tangy).