To me, summer means sitting on a porch with a beautiful view while sipping on a glass of riesling and munching on a spread of appetizers. Some of my favorite summer appetizers include bruschetta, onion dip, salsa, and guacamole. Recently, I discovered a new favorite–whipped feta spread over a tomato crostini.
What is a Crostini?
A crostini is an Italian appetizer made by toasting or grilling small slices of bread and toppings. The toppings can include different meat, cheeses, and vegetables. Or, a crostini can be as simple as a brush of olive oil with different herbs, spices, or sauces.
For this recipe, we are making a crostini from tomatoes, whipped feta, and olive oil!
The crostini, along with bruschetta, is thought to date back to the medieval period. At that time, peasants typically ate their meals on slices of bread as they worked.
What Is Whipped Feta?
Feta is a soft, tangy, and salty sheep’s milk cheese from Greece. Traditionally, people make feta by forming it into blocks and aging it in a brine.
In Greece and other Mediterranean countries, people eat different dips and spreads made from feta or other brine-based cheeses. Of these spreads, one the most famous is ‘htipiti,’ a dip made from whipping feta together with roasted red peppers.
Our tangy whipped feta recipe is loosely based on this traditional Greek spread!
What Do I Need to Make Whipped Feta and Tomato Crostini?
One of the best parts of this whipped feta and tomato crostini recipe is that it requires simple ingredients that are easily accessible in well-stocked grocery stores. With these simple ingredients, you can have this recipe made within less than 20 minutes!
- Feta Cheese, Mayonnaise, Sour Cream, Lemon Juice, Ground Pepper: For the whipped feta spread. Once blended, these ingredients make a tangy and light dip! While mayonnaise can sometimes make food taste heavy, that is not the case with this recipe. I chose to not add further salt to this recipe as I believe the feta adds enough to the dish. If you desire more salt, add to your taste.
- Tomatoes and Basil: For the fresh ingredient toppings. While you can eat the tomatoes raw over these whipped feta cheese spread, I enjoy them blistered and sauteed first!
- French Baguette: For the toasted crostini base. If you need a gluten-free baguette (like me), I recommend buying Schar brand’s bread. It tastes very close to baguettes made from gluten!
- Olive Oil: The finishing touch to this spread is a drizzle of olive oil. This adds richness and depth to the dish.
Picking Out Your Olive Oil:
Like I stated above, olive oil is the important last ingredient for this recipe! A drizzle of olive oil over the whipped feta adds luxuriousness and boldness to the spread. So, it is important to pick out a delicious extra virgin olive oil for this dish!
When picking out olive oil, below are a few tricks to remember:
- Olive oil labeled as extra-virgin. Bottles labeled with plain “Olive Oil” or “Light Olive Oil” are usually refined oils. Like vegetable oil, while they’re not necessarily bad, they are just neutral without any interesting flavor notes.
- Read the label: This is an important trick of the trade. Producers of high-end olive oil are proud of their olives. Usually, they print the harvest date along with the best by date. Without the harvest date, you may be using olive oil made from older and lower quality olives.
- Avoid Clear Glass Bottles: Olive oil is sensitive to light. Light causes olive oil to lose its flavor and aroma more quickly. Look for olive oils in dark or opaque bottles.
With this recipe, I wanted to use this chance to talk about an olive oil company I recently became affiliated with: Hiç.
Hiç Olive Oil
Hiç is a small organic and all-natural olive oil company based in Urla, Turkey, as well as in Massachusetts. The Hiç olive oil forest is the largest organic and edible forest in Urla. Currently, the forest has over 60,000 olive oil trees!
This company is committed to renewable energy and sustainable agriculture. Beyond olive oil, they also produce other specialty goods from Turkey such as wildflower tea and Aegean pine honey! The Hiç forest is carefully maintained using self-sustainable farming systems such as solar panels, recycled rainwater, and green manure. The company is determined to touch as little of the forest as possible by choosing to hand-pick the olives versus using machinery.
The company has won my heart with its sustainable mission as well as the flavors of their olive oils! Last year, Hiç won a silver medal in the world’s most prestigious olive oil competition: NYIOOC (New York International Olive Oil Competition). If you are interested in this olive oil, you can buy it from the links provided. I am affiliated with this company, meaning, at no additional cost to you, I earn a small commission if you click through and make a purchase.
Whipped Feta and Tomato Crostini Frequently Asked Questions:
Below, we listed some questions you may have about this whipped feta and tomato crostini recipe. If we do not answer your question, feel free to leave a comment or email us at firstname.lastname@example.org!
How Long Does the Whipped Feta Spread Keep?
I recommend eating this whipped feta spread within a week. If mixed with the blistered and sauteed tomatoes, I recommend eating the spread within 2-3 days.
Store the whipped feta spread in an airtight container in the refrigerator.
Are There Any Whipped Feta Variations?
Instead of roasted tomatoes, you can use roasted red peppers, raw cucumbers, or other types of vegetables with this whipped feta spread.
If you rather not use toasted bread, you can also serve this whipped feta with raw vegetables or with crackers!
Did You Enjoy Whipped Feta and Tomato Crostini Recipe?
In the end, do you enjoy eating different dips and spreads for an appetizer? If so, let us know your favorites! We would love to hear of any recommendations in the comment section!
If you would like to read more articles listing different types of warm weather foods, check out our Carving A Journey recipe below!
Warm Weather Food and Drink Recipes:
- Southern Deviled Eggs
- Homemade, Fresh-Squeezed Lemonade
- Bibimmyeon (Spicy Korean Cold Noodles)
- Soju Caipirinha (A Korean Take on Brazil’s National Drink)
- Soju and Tonic
- Korean Strawberry Milk Recipe; And
- Brown Sugar Iced Latte (Korean Burnt Sugar Latte)
If you have any questions or comments, you can also email us at email@example.com.
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Whipped Feta and Tomato CrostiniCourse: RecipesCuisine: MediterraneanDifficulty: Easy
- Whipped Feta Dip
8 Oz Block of Feta
1/3 Cup Sour Cream
1/3 Cup Mayonnaise
1/2 TSP Pepper
1 TSP Lemon Juice
- Sautéed Tomatoes
8 Oz Cherry Tomato Medley
1 Baguette, Sliced into Thin Pieces
Basil Leaves, to Taste
Olive Oil, Drizzled
- Started by preheating your oven to 250°F. Slice the baguette and toast the pieces in the oven for 10-15 minutes.
- While your bread is toasting, combine the feta (without the brine), sour cream, mayonnaise, pepper, and lemon juice together in a blender or food processor. Blend until the mixture is smooth. Place in a bowl or on a plate and set aside.
- Heat a pan over medium-high heat. While the pan is heating, slice the cherry tomatoes in half. Add olive oil to the pan and cook the cherry tomatoes until blistered and soft. Remove the pan from heat and let the tomatoes cool slightly.
- Place the tomatoes on top of the whipped feta spread. Then, add the basil leaves on top of the spread. Finally, drizzle olive oil over the entire dish.
- Serve and enjoy over the toasted bread.