Servings: 6–8 (as appetizer)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
🛒 Ingredients
For the Toasts:
- 1 baguette, sliced into ½-inch rounds
- Olive oil (optional, for brushing)
For the Whipped Feta:
- 8 oz feta cheese (block-style is best, not pre-crumbled)
- 2 oz cream cheese, softened
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- Salt & black pepper, to taste
For the Hot Honey:
- ¼ cup honey
- ½ to 1 tsp red pepper flakes (adjust to taste)
👩🍳 Instructions
1. Toast the Bread:
- Preheat oven to 375°F (190°C).
- Arrange baguette slices on a baking sheet. Optionally brush lightly with olive oil.
- Toast for 6–8 minutes, until golden and crisp. Set aside to cool slightly.
2. Make the Whipped Feta:
- In a food processor or blender, combine:
- Feta cheese, softened cream cheese, olive oil, lemon juice, garlic powder, salt, and pepper.
- Blend until smooth and fluffy, scraping down sides as needed.
- 💡 If too thick, add a splash of water or more olive oil to loosen.
3. Make the Hot Honey:
- In a small saucepan, warm ¼ cup honey over low heat.
- Stir in red pepper flakes and let steep for 5 minutes.
- Remove from heat and allow to cool slightly (the longer it sits, the spicier it gets).
4. Assemble the Toasts:
- Spread a generous dollop of whipped feta onto each toast.
- Drizzle with warm hot honey.
- Optional toppings: chopped fresh thyme, mint, chives, or crushed pistachios/walnuts for crunch.
🌟 Pro Tips & Variations
- Make it ahead:
- Whipped feta and hot honey can be made 1–2 days in advance. Store in the fridge and bring to room temp before serving.
- No baguette?
- Serve with pita chips, crostini, crackers, or fresh veggies for a low-carb option.
- Dairy-Free Option:
- Use vegan feta and plant-based cream cheese.
- Add fruit:
- Thin slices of pear or fig make a lovely sweet contrast under or over the whipped feta.