Whipped Feta Red Pepper Pistachio Crostini

This crostini offers a delightful contrast of creamy, tangy whipped feta and sweet, smoky roasted red peppers. The crunch of toasted pistachios and a drizzle of high-quality olive oil elevate this simple appetizer into a sophisticated bite. It's a vibrant, Mediterranean-inspired starter perfect for any gathering.

Cheese & Dairy

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons extra virgin olive oil, plus more for drizzling
oz block of good quality feta cheese, crumbled
oz cream cheese, softened
tablespoon milk or heavy cream
1/4 teaspoon black pepper
jar (12 oz) roasted red peppers, drained and patted dry
1/4 cup shelled pistachios, roughly chopped
Small sprigs of fresh oregano or basil for garnish

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. Set aside to cool.
In a food processor, combine the crumbled feta, softened cream cheese, milk, and black pepper. Process until completely smooth and light, scraping down the sides as needed.
Roughly chop the roasted red peppers into small pieces.
Spread a generous layer of the whipped feta mixture onto each cooled crostini. Top with a spoonful of the chopped roasted red pepper and a sprinkle of chopped pistachios.
Garnish with a small sprig of fresh oregano or basil and a final drizzle of olive oil before serving.

Chef's Tip & Pairing

For an extra layer of flavor, try roasting your own red peppers over an open flame until charred, then steaming and peeling them. This crostini pairs beautifully with a crisp, dry white wine like a Sauvignon Blanc or a light-bodied Rosé.

From the Tini Crostini Collection