Pink Peppercorn Whipped Feta Crostini

This vibrant crostini is a perfect blend of creamy, sweet, and savory, ideal for celebrating friendship. The earthy sweetness of roasted beets pairs beautifully with the tangy whipped feta, all finished with a pop of spice from pink peppercorns. It's a visually stunning and delightfully complex appetizer that will impress any guest.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch rounds
tablespoons olive oil, divided
oz feta cheese, crumbled
oz cream cheese, softened
tablespoon milk or cream
medium beet, roasted, peeled, and diced small
tablespoon honey
tablespoon chopped pistachios
teaspoon pink peppercorns, lightly crushed
Pinch of salt and black pepper

Method

Preheat oven to 375°F (190°C). Brush baguette slices with 1 tablespoon of olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside to cool.
In a food processor, combine feta cheese, cream cheese, milk, and a pinch of black pepper. Blend until smooth and creamy, scraping down the sides as needed.
In a small bowl, toss the diced roasted beet with honey and the remaining 1 tablespoon of olive oil.
Spread a generous layer of the whipped feta mixture onto each crostini. Top with a spoonful of the honey
beet mixture.
Garnish each crostini with chopped pistachios and a sprinkle of crushed pink peppercorns. Serve immediately.

Chef's Tip & Pairing

For a wine pairing, the tangy feta and earthy beets are beautifully complemented by a crisp, dry Rosé, especially one with bright red fruit notes.

From the Tini Crostini Collection