This whipped feta crostini is the kind of appetizer that instantly brightens the table. It’s easy, beautiful, and full of vibrant flavor thanks to roasted peppers and Peak Greek’s herb-forward lift. Perfect for gatherings, gifting plates, or anytime you want something small that feels special.
Servings
6
Prep Time
15 Min
Cook Time
30 Min
Ingredients
- 6 oz feta cheese (fresh block, not crumbled)
- 3 tbsp Greek yogurt
- 2 tbsp olive oil + more for drizzling
- 1 tbsp honey + more for drizzling
- 1 ½ tbsp Noshejan Peak Greek Technique
- Zest of ½ lemon
- Zest threads of ½ lemon
- Juice of ¼ lemon
- 1 baguette, sliced into ½” slices
- 8-10 mini peppers, halved & seeded
- Basil, chiffonade
Instructions
Toss the mini peppers with olive oil and ½ tbsp Peak Greek Technique.
Roast at 400° for 20 minutes. Allow to cool and cut into strips.
Drizzle or brush olive oil over the baguette slices and toast at 400° for 6-8 minutes, until golden and crisp.
In a food processor, combine the feta, yogurt, olive oil, honey, remaining Peak Greek Technique, lemon zest, and lemon juice.
Blend until smooth and creamy.
Assemble the crostini by spreading a generous spoonful of the whipped feta onto each slice.
Top with roasted peppers.
Drizzle with honey.
Garnish with basil and lemon zest threads.
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