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.

Cheese & Dairy

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

Method

Preheat 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
minutes, or until golden and crisp. Remove and let cool.
In 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.
In a small bowl, combine the finely chopped olives, capers, and fresh oregano.
Spread a generous layer of the whipped feta mixture onto each cooled crostini.
Top 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.

From the Tini Crostini Collection