Sheep’s milk feta whipped smooth with olive oil and lemon, spread thick and topped with honey, chili, and herbs, served with grilled crostini.
Total Time0 hours
YieldAbout 3 cups, serves 10 to 12 1x
Ingredients
Scale
WHIPPED FETA
1 lb sheep’s milk feta, drained and broken up
8 oz cream cheese, softened
1/3 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tsp lemon zest
1 garlic clove, grated
1/2 tsp cracked black pepper
GRILLED CROSTINI
2 baguettes, sliced 1/2 inch on the bias
1/3 cup extra virgin olive oil
1 tsp kosher salt
TO FINISH
3 tbsp honey
1 tsp Aleppo pepper or crushed red pepper
2 tbsp extra virgin olive oil
1 tbsp chopped dill
1 tbsp chopped mint
1 tsp flaky sea salt
Instructions
Whipped Feta
WHIP THE FETA Combine the feta and cream cheese in a food processor and run 60 seconds until broken down. With the motor running, stream in the olive oil. Add lemon juice, zest, grated garlic, and black pepper, then run another 60 to 90 seconds until completely silky. Scrape the bowl once and taste, adjusting with lemon juice rather than salt, as feta is already salty.
Grilled Crostini
GRILL THE CROSTINI Brush both sides of each baguette slice with olive oil and season lightly with salt. Grill over medium-high heat or under a broiler 2 to 3 minutes per side until marked and crisp at the edges but still chewy in the center.
Assemble and Serve
PLATE Spread the whipped feta thick across a shallow serving bowl or platter, leaving swoops with the back of a spoon.
FINISH AND SERVE Drizzle with honey and olive oil. Scatter with Aleppo pepper, dill, mint, and flaky sea salt. Serve with the grilled crostini alongside.
Notes
Cooling / resting: None, though the whipped feta holds 5 days refrigerated