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Cheese & DairyBeginner20 min
Briny Olive and Whipped Feta Crostini
This crostini celebrates National Olive Day with a vibrant, salty, and creamy flavor profile. The sharp, briny olives and capers are balanced by a light, airy whipped feta spread. Served on a crisp slice of toasted baguette, this appetizer is a perfect taste of the Mediterranean.
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Ingredients
- •baguette, sliced into 1/2 inch thick rounds (about 24 slices)
- •tablespoons extra virgin olive oil (for toasting)
- •oz block of good quality feta cheese, crumbled
- •oz cream cheese, softened
- •tablespoon whole milk or heavy cream
- •1/2 cup mixed pitted olives (Kalamata, Castelvetrano), finely chopped
- •tablespoon capers, rinsed and chopped
- •teaspoon fresh oregano, finely chopped
- •Freshly ground black pepper to taste
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
- 2minutes, or until golden and crisp. Remove and let cool.
- 3In a food processor, combine the crumbled feta cheese, softened cream cheese, and milk/cream. Process until the mixture is completely smooth and whipped, scraping down the sides as needed.
- 4In a small bowl, combine the finely chopped olives, capers, and fresh oregano.
- 5Spread a generous layer of the whipped feta mixture onto each cooled crostini.
- 6Top the feta with a spoonful of the olive and caper mixture and finish with a light dusting of freshly ground black pepper.
Chef's Tip & Pairing
For a perfect pairing, serve this salty, savory crostini with a crisp, dry white wine like a Greek Assyrtiko or a light-bodied Sauvignon Blanc. To enhance the flavor of the olives, you can briefly marinate the chopped olives and capers in a teaspoon of olive oil before topping the crostini.
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