Whipped Feta Crostini with Hot Honey is the kind of appetizer that stops conversations mid-sentence—in the best way. Imagine silky whipped feta swirled into ruffles, perched on golden, crackly crostini, then finished with a glossy ribbon of hot honey that brings sweet warmth to every bite. It’s simple, dramatic, and downright irresistible—perfect for parties, date nights, or any time you want small bites with big energy.
Curious about the drizzle? The National Honey Board has foundational guidance and ideas that make it simple to infuse honey with aromatics or spices for your own hot honey signature.
What Is Whipped Feta Crostini with Hot Honey?
At its heart, this appetizer is a study in contrasts:
- Whipped feta: salty, tangy, and luxurious after a quick whirl in a processor with a creamy element.
- Crostini: crisp, dimpled baguette toasts that can handle generous swoops of spread without going soggy.
- Hot honey: a glossy, golden drizzle that lifts the feta with sweetness and a slow, friendly burn.
The magic is balance. Whipped feta can be assertive; hot honey softens and perfumes it; the crostini adds crunch and warmth. When the ratio is right, every bite feels complete—no extra toppings required (though we’ll add some spectacular ones).
Ingredient for Whipped Feta Crostini with Hot Honey
Feta (block preferred)
- Why block? It’s usually moister and creamier than pre-crumbled. Brined Greek or Greek-style varieties bring that classic tang.
- Salt awareness. Feta varies; start with less added salt in the whip, then taste at the end.
- Milk type. Sheep’s milk feta tends to be richer; blends (sheep + goat) run slightly firmer and brighter.
Creamy element (choose one or combine)
- Cream cheese: plush body, effortless smoothing.
- Cottage cheese: lightens texture while keeping it creamy; excellent when fully blended.
- Greek yogurt: adds gentle tang and looseness; a splash of olive oil rounds it out.
Olive oil
- A fruity extra-virgin supports the spread’s shine and keeps it supple.
Citrus & aromatics
- Lemon zest adds sparkle without extra liquid.
- Garlic (fresh or confit): a little goes far; raw garlic reads “loud,” so try half a clove at first.
Hot honey
- Base: any honey you love.
- Heat: red pepper flakes, Aleppo, gochugaru, Calabrian chile paste, or a hot sauce like Sriracha.
- Optional nuance: a drop of apple cider vinegar or lemon juice brightens the finish.
- Infusion ideas: orange peel, rosemary, cracked pepper, cinnamon stick.
Crunch & garnish
- Toasted nuts: pecans, pistachios, or pine nuts.
- Herbs: rosemary, thyme, chives, or mint (with fruit toppings).
- Finishes: flaky sea salt, cracked pepper, chili threads, pomegranate arils, or thinly sliced fresh chile.
Bread (for crostini)
- Baguette: day-old works well; slice slightly on the bias for more surface area.
- Thickness: about ½ inch to create a sturdy, crisp base.
Equipment You’ll Actually Use
- Food processor (or a blender): faster smoothing, fewer lumps.
- Sheet pan + rack (optional): promotes even crostini crisping.
- Microplane for zest and ultra-fine garlic.
- Heatproof jar or small saucepan for infusing honey.
- Offset spatula for swooping those pretty feta ridges.
Core Recipe: Whipped Feta Crostini with Hot Honey
Ingredients
- 225 g feta (block, drained and patted dry)
- 85–115 g creamy element (cream cheese, well-drained cottage cheese, or thick Greek yogurt)
- 2–3 Tbsp extra-virgin olive oil, plus more for crostini
- Zest of 1 small lemon
- ½ small garlic clove, finely grated (optional)
- Freshly ground black pepper, to taste
- Flaky sea salt, to finish
- 1 baguette, sliced ½-inch thick on the bias
Hot honey (choose one method):
- ½ cup honey + ½–1 tsp red pepper flakes or
- ½ cup honey + 1–2 tsp Sriracha or
- ½ cup honey + rosemary sprig + orange peel strip (warm and remove solids)
Optional toppings:
- Toasted pecans or pistachios, chopped
- Tiny rosemary tips, thyme leaves, or chives
- Pomegranate arils or thin chile slices (fresh)
Steps
- Make the hot honey.
- Combine honey with your chosen heat source. For infusions, warm gently 3–5 minutes and strain or remove solids. Cool to a flowing consistency.
- Toast the crostini.
- Heat oven to 190–200°C. Arrange baguette slices on a sheet pan; brush both sides with olive oil. Bake 8–12 minutes, flipping once, until well-colored and crisp. Cool on a rack.
- Whip the feta.
- In a food processor, pulse feta until crumbly. Add the creamy element and lemon zest; process until smooth and airy, pausing to scrape down the bowl. With the motor running, stream in olive oil 1 Tbsp at a time until glossy. Taste; add pepper and, only if needed, a tiny pinch of salt.
- Assemble.
- Spread whipped feta generously on each crostini, using the back of a spoon or offset spatula to create textured swoops. Drizzle with hot honey. Finish with nuts, herbs, and a whisper of flaky salt.
- Serve.
- Arrange tightly on a board so toppings feel abundant. Offer extra hot honey at the table for dramatic second drizzles.
Make-Ahead, Storage & Service Timing
- Whipped feta: Make 1–3 days ahead; store airtight. Before serving, stir and re-whip briefly to restore loft.
- Crostini: Toast up to a day ahead; cool completely and store airtight. Re-crisp 3–4 minutes in a hot oven.
- Hot honey: Keeps beautifully in a sealed jar. If infused with herbs, remove solids after steeping for the cleanest flavor.
Variations You’ll Actually Make
Holiday Rosemary + Pecan
- Top the drizzle with chopped toasted pecans and tiny rosemary tips. Adds warmth, fragrance, and gentle bitterness.
Pistachio + Orange Zest
- Aromatic and colorful; pair with the rosemary-orange hot honey infusion.
Tomato + Aleppo
- Add halved cherry tomatoes seasoned with a pinch of salt and Aleppo pepper; drizzle modestly to avoid sogging.
Fig + Thyme
- Late-summer showstopper: sliced figs, thyme leaves, and an extra ribbon of honey.
Peach + Mint
- Thin peach slices, torn mint, lemon zest—sunny and vivid.
Calabrian Heat
- Stir a small spoon of Calabrian chile paste into the honey for a richer, rounder spice.
Everything-Bagel Crunch
- Sprinkle an everything-bagel seasoning lightly over the feta before honey; strangely addictive.
Bread swaps
- Naan wedges, pita chips, or sturdy seeded crackers all work. Keep pieces large enough to support the spread.
Troubleshooting
- Grainy whipped feta: Blend longer; add 1–2 tsp olive oil or a spoon of creamy element.
- Too salty: Increase creamy element; add lemon zest and a few drops of lemon juice for lift.
- Too loose: Chill 15 minutes; pulse in more feta or a teaspoon of cream cheese.
- Crostini turning soft: Toast deeper and cool on a rack; assemble closer to serving time.
- Honey too spicy: Stir in more plain honey; zest an orange over the top to soften the perception of heat.
Frequently Asked Questions
Can I make whipped feta without a food processor?
Yes—mash feta thoroughly with a fork, then beat with a hand mixer. It won’t be quite as silky, but olive oil and patience close the gap.
Why is my whipped feta grainy?
You probably stopped blending too soon or didn’t add enough fat. Keep processing and stream in olive oil by the teaspoon until the texture turns glossy.
Block feta or crumbles?
Block is usually creamier because it retains brine better. Drain and pat dry before whipping.
What’s the easiest way to make hot honey?
Stir red pepper flakes into gently warmed honey and let it rest; or whisk in a little Sriracha for speed and consistency.
How spicy should the drizzle be?
Start mild—remember feta’s salt amplifies heat. You can always add a touch more spice to the jar and shake.
Serving Suggestions
- Tiny open-face sandwiches with prosciutto ribbons and arugula.
- Mezze board anchor beside olives and roasted peppers.
- Brunch bar with fruit, herbs, and two hot honeys (one mild, one bold).
- Late-night snack with sparkling water and lemon wedges.
Conclusion
Whipped Feta Crostini with Hot Honey is the appetizer that looks deluxe, eats beautifully, and scales to any occasion. Once you dial in your favorite whipped feta texture and your house hot honey, everything else is pure styling—seasonal fruits, a herb you love, a nut that crunches just right. Make the base, drizzle with confidence, and watch the platter vanish.
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Whipped Feta Crostini with Hot Honey: 7 Irresistible Ways to Serve This Crowd-Pleaser
- Total Time: PT20M
- Yield: 16 crostini 1x
- Diet: Vegetarian
Description
This Whipped Feta Crostini with Hot Honey combines creamy, tangy feta with crunchy toasted baguette slices, all finished with a drizzle of sweet-spicy hot honey. It’s an elegant appetizer that’s easy to make and guaranteed to impress at any gathering.
Ingredients
- 225 g feta (block, drained and patted dry)
- 85–115 g creamy element (cream cheese, well-drained cottage cheese, or thick Greek yogurt)
- 2–3 Tbsp extra-virgin olive oil, plus more for crostini
- Zest of 1 small lemon
- ½ small garlic clove, finely grated (optional)
- Freshly ground black pepper, to taste
- Flaky sea salt, to finish
- 1 baguette, sliced ½-inch thick on the bias
Hot honey (choose one method):
- ½ cup honey + ½–1 tsp red pepper flakes or
- ½ cup honey + 1–2 tsp Sriracha or
- ½ cup honey + rosemary sprig + orange peel strip (warm and remove solids)
Optional toppings:
- Toasted pecans or pistachios, chopped
- Tiny rosemary tips, thyme leaves, or chives
- Pomegranate arils or thin chile slices (fresh)
Instructions
- Make the hot honey.
- Combine honey with your chosen heat source. For infusions, warm gently 3–5 minutes and strain or remove solids. Cool to a flowing consistency.
- Toast the crostini.
- Heat oven to 190–200°C. Arrange baguette slices on a sheet pan; brush both sides with olive oil. Bake 8–12 minutes, flipping once, until well-colored and crisp. Cool on a rack.
- Whip the feta.
- In a food processor, pulse feta until crumbly. Add the creamy element and lemon zest; process until smooth and airy, pausing to scrape down the bowl. With the motor running, stream in olive oil 1 Tbsp at a time until glossy. Taste; add pepper and, only if needed, a tiny pinch of salt.
- Assemble.
- Spread whipped feta generously on each crostini, using the back of a spoon or offset spatula to create textured swoops. Drizzle with hot honey. Finish with nuts, herbs, and a whisper of flaky salt.
- Serve.
- Arrange tightly on a board so toppings feel abundant. Offer extra hot honey at the table for dramatic second drizzles.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Appetizer
- Method: Baking / Assembly
- Cuisine: Mediterranean-Inspired
Nutrition
- Calories: 130kcal
- Sugar: 4g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 15mg