Garlicky dip crostini are crisp, golden slices of baguette brushed with olive oil and rubbed with raw garlic, then piled high with a creamy, tangy whipped feta dip. This is a simple, crowd-pleasing appetizer that works because the crunchy toast contrasts perfectly with the smooth, salty dip, and the raw garlic adds a punchy kick without being overwhelming. It comes together in about 25 minutes with just a handful of ingredients, making it ideal for parties, game days, or a quick snack.
Ingredients
- 1 baguette (about 12 oz / 340 g), sliced diagonally into 1/2-inch (1.25 cm) thick pieces
- 3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling
- 1 garlic clove, peeled and halved
- For the dip:
- 8 oz (225 g) feta cheese, crumbled
- 1/2 cup (120 g) plain Greek yogurt (full-fat or 2%)
- 2 tablespoons (30 ml) olive oil
- 1 small garlic clove, minced
- 1 tablespoon (15 ml) fresh lemon juice
- 1/4 teaspoon black pepper
- 2 tablespoons (8 g) fresh dill, chopped (optional, plus extra for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the baguette slices on the prepared baking sheet in a single layer. Brush both sides of each slice lightly with olive oil.
- Bake for 5 minutes, then flip the slices and bake for another 3–5 minutes, until the bread is golden and crisp. The total baking time is about 8–10 minutes. Remove from the oven and let cool for 2 minutes.
- While the bread is still warm, rub the cut side of the halved garlic clove over the top of each toast. Set aside.
- In a medium bowl, combine the crumbled feta, Greek yogurt, 2 tablespoons olive oil, minced garlic, lemon juice, and black pepper. Use a fork to mash and stir until well combined and mostly smooth (some small crumbles are fine). If you prefer a smoother dip, use a food processor.
- Stir in the fresh dill, if using. Taste and adjust seasoning—feta is salty, so you likely won’t need extra salt.
- To serve, spoon a generous amount of dip onto each crostini. Drizzle with a little olive oil and garnish with extra dill if desired.
Tips
- Bread choice: A day-old baguette works best because it’s drier and toasts up crunchier. If your bread is very fresh, you may need an extra minute in the oven.
- Make ahead: The dip can be made up to 2 days in advance and stored in an airtight container in the fridge. The crostini can be toasted a day ahead and kept in an airtight container at room temperature, but they will soften slightly—refresh them in a 350°F (175°C) oven for 3–4 minutes.
- Common mistake: Don’t over-rub the garlic on the bread—one light pass is enough, otherwise the raw garlic can become bitter and overpowering.
- Substitution: If you don’t have Greek yogurt, use sour cream or crème fraîche. For a dairy-free version, use a vegan feta and a thick coconut yogurt, though the flavor will change.
Serving Suggestions
Serve the crostini on a platter as soon as they’re assembled, so the bread stays crisp. They pair beautifully with a fresh green salad, marinated olives, roasted red peppers, or a bowl of tomato soup. For a heartier spread, add them alongside grilled vegetables or a charcuterie board.
Variations
- Herb swap: Replace dill with fresh mint, basil, or chives for a different flavor profile.
- Spicy kick: Add a pinch of red pepper flakes or a small diced jalapeño to the dip.
- Roasted garlic: For a milder, sweeter garlic flavor, roast a whole head of garlic at 400°F (200°C) for 30 minutes, then squeeze the soft cloves into the dip instead of raw garlic.
- Different cheese: Try goat cheese or ricotta salata in place of feta, adjusting salt accordingly.
Storage and Reheating
Store leftover dip in an airtight container in the refrigerator for up to 4 days. Keep leftover crostini in a separate airtight container at room temperature for up to 2 days. To reheat crostini, place them on a baking sheet and warm in a 350°F (175°C) oven for 3–5 minutes until crisp again. Do not microwave, as they will become soggy. Assemble only the amount you plan to eat immediately, as the dip will make the bread soft if left on too long.
Frequently Asked Questions
Can I use a different type of bread? Yes, a sourdough or ciabatta loaf works well. Just slice it about 1/2-inch thick and adjust baking time as needed.
Can I make this dip without a food processor? Absolutely. A fork and a little elbow grease will do the job—just mash the feta well. For a smoother texture, you can press the feta through a sieve before mixing.
Is the dip supposed to be served cold? Yes, the dip is best served chilled or at room temperature. The contrast with the warm toast is delightful.
Can I use pre-crumbled feta? Yes, but it’s often drier and less flavorful than block feta. If using pre-crumbled, you may need an extra tablespoon of yogurt to get the right consistency.
How do I keep the crostini from getting soggy? Assemble them right before serving, and don’t overload the bread with dip. You can also toast the bread a little longer to make it extra sturdy.
Can I freeze the dip? It’s not recommended, as the texture of the feta and yogurt will change after thawing. It’s best to make fresh.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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