Ina Whipped Feta Crostini is a bright, creamy appetizer inspired by the effortless entertaining style of Ina Garten. It layers a light, airy whipped feta spread onto crispy toasted baguette slices, finished with a drizzle of olive oil and fresh herbs. The combination of salty, tangy feta with crunchy bread and a pop of lemon makes it a reliable crowd-pleaser that comes together in about 25 minutes.
Ingredients
- 1 baguette (about 12 oz / 340 g), sliced into 1/2-inch (1.25 cm) rounds
- 1/4 cup (60 ml) olive oil, plus more for drizzling
- 8 oz (225 g) feta cheese, drained and crumbled
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 ml) plain Greek yogurt (or sour cream)
- 1 small garlic clove, minced
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon lemon zest
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 tablespoons (8 g) fresh dill, chopped (or 1 tsp dried)
- 1/4 teaspoon black pepper
- Flaky sea salt, for finishing
Instructions
- Preheat your oven to 400°F (200°C). Arrange the baguette slices in a single layer on a baking sheet. Brush both sides lightly with the 1/4 cup (60 ml) olive oil. Bake for 8–10 minutes, flipping once halfway, until golden and crisp. Set aside to cool slightly.
- In a food processor, combine the crumbled feta, softened cream cheese, Greek yogurt, minced garlic, lemon juice, lemon zest, and black pepper. Pulse until the mixture is smooth and creamy, scraping down the sides as needed. If it seems too thick, add 1–2 tablespoons of water or olive oil and pulse again.
- Transfer the whipped feta to a serving bowl. Drizzle with the 2 tablespoons (30 ml) extra-virgin olive oil and sprinkle with the fresh dill and a pinch of flaky sea salt.
- Serve the whipped feta alongside the toasted crostini, or spread it onto each slice just before serving. Garnish with extra dill or a few cracks of black pepper if desired.
Tips
- Feta quality matters: Use a good-quality feta in brine, not pre-crumbled dry feta, for the creamiest texture. If you only have dry feta, add an extra tablespoon of yogurt to compensate.
- Make ahead: The whipped feta can be made up to 3 days ahead and stored in an airtight container in the fridge. Bring it to room temperature for 30 minutes before serving.
- Bread alternatives: If you don’t have a baguette, use ciabatta or sourdough, cut into similar slices. Gluten-free baguettes work too; just adjust baking time as they may crisp faster.
- Common mistake: Don’t over-process the feta—it can become too runny. Pulse just until smooth, and if it does get too loose, chill it for 15 minutes to firm up.
Serving Suggestions
This whipped feta crostini is perfect for parties, brunch, or as a starter. Serve it alongside a platter of olives, cherry tomatoes, and cucumber slices. It also pairs beautifully with a light white wine like Sauvignon Blanc or a sparkling rosé. For a more substantial spread, add a bowl of marinated olives or a simple arugula salad dressed with lemon vinaigrette.
Variations
- Herb swap: Replace dill with fresh mint, basil, or chives. Each herb gives a different personality—mint brightens, basil turns it Mediterranean, chives add a mild onion note.
- Spicy kick: Add 1/4 teaspoon crushed red pepper flakes or a small pinch of cayenne to the food processor for heat.
- Roasted red pepper: Fold in 2 tablespoons of chopped roasted red peppers after whipping for a sweet, smoky twist.
- Vegan version: Use a plant-based feta and cream cheese substitute, and swap yogurt for a thick coconut yogurt. The texture will be slightly different but still delicious.
Storage and Reheating
Store leftover whipped feta in an airtight container in the refrigerator for up to 4 days. The crostini are best eaten the day they are made, but you can store them in a sealed container at room temperature for up to 2 days. To re-crisp, place them on a baking sheet in a 350°F (175°C) oven for 3–5 minutes. Do not microwave, as they will become soggy. The whipped feta can be frozen for up to 1 month; thaw overnight in the fridge and stir well before serving.
Frequently Asked Questions
Can I use a blender instead of a food processor? Yes, a blender works, but you may need to stop and scrape down the sides frequently. The texture might be slightly airier, which is fine. Just be careful not to run it too long or the feta can become too thin.
Can I make this without cream cheese? Absolutely. Substitute the cream cheese with an equal amount of ricotta or mascarpone. The texture will be a bit lighter and less tangy. If using ricotta, drain it well first to avoid a watery spread.
How do I keep the crostini crispy for a party? Toast the bread slices up to a day ahead and store them in an airtight container at room temperature. Just before serving, re-crisp in a 350°F (175°C) oven for 3–4 minutes. This way they stay crunchy even after guests arrive.
Can I use dried herbs instead of fresh? Yes, use 1 teaspoon of dried dill or your preferred herb. Add it to the food processor with the other ingredients so it softens and distributes evenly. The flavor will be slightly less vibrant but still good.
Is whipped feta the same as feta dip? Whipped feta is a type of feta dip, but it’s specifically whipped to be light and fluffy, often with cream cheese and yogurt. Traditional feta dips may be chunkier or blended with more oil. This recipe gives you that airy, mousse-like texture.
Can I serve this warm? Yes, you can warm the whipped feta gently in a small saucepan over low heat, stirring, or in the microwave in 10-second bursts. But it’s most commonly served at room temperature, which lets the flavors shine.
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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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