Crispy, golden crostini fried in olive oil take this dish to the next level, adding richness and crunch to balance the creamy whipped feta and warm, spiced berry compote.
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For the Whipped Feta
1 cup feta cheese (block, not crumbled)
¼ cup Greek yogurt
1 tbsp honey
Water (optional, to thin if needed)
For the Cinnamon Berry Compote
1 cup mixed berries (strawberries, raspberries, and blueberries)
1 tbsp honey (adjust to taste)
½ tsp cinnamon
½ tsp lemon zest
1 tsp lemon juice
1 tbsp water
For the Fried Crostini
1 small baguette, sliced into 12 pieces
3 tbsp olive oil (for frying)
¼ tsp flaky sea salt
Servings12 crostini
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Make the Cinnamon Berry Compote
In a small saucepan over medium heat, combine the berries, honey, cinnamon, lemon zest, lemon juice, and water.
Cook for 5-7 minutes, stirring occasionally, until the berries start to break down and the mixture thickens slightly.
Remove from heat and let cool slightly.
Make the Whipped Feta
In a food processor or blender, combine feta, Greek yogurt, and honey.
Blend until smooth and creamy, scraping down the sides as needed.
If the mixture is too thick, add a little water, one teaspoon at a time, until it reaches the desired consistency.
Fry the Crostini
Heat Kalikori olive oil in a large pan over medium heat.
Add the baguette slices in a single layer and fry for 1-2 minutes per side until golden brown and crispy.
Transfer to a paper towel-lined plate and sprinkle lightly with flaky sea salt.
Assemble the Crostini
Spread a generous layer of whipped feta onto each fried crostini.
Spoon the warm cinnamon berry compote over the top.
Optional: Garnish with fresh thyme, crushed pistachios, or a drizzle of honey.
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