Whipped Feta & Pomegranate Crostini

I think one of the hardest things about parties is finding quick, unique appetizers to serve. I like to have a wide variety of foods available and this is something people ask me about all the time. It's really easy to slip into having a lot of one thing - like dips or cheeses - but I really encourage choosing a couple of things from each category.

This Whipped Feta & Pomegranate Crostini is one of those great recipes everyone loves because they're unique but still familiar. I combine a traditional whipped feta with cheerful, sweet pomegranate seeds, salty pistachios, and honey to make a savory, crunchy treat that even contains the colors of the season.

To make this efficient for your gathering I advise making the whipped feta in advance. You can keep it in the fridge for a few days until you're ready to use it. Right before you gathering, toast the crostini and top them with the whipped feta, pomegranate, nuts, and honey. Place them on the beautiful platter and watch them disappear!

This is a really fun appetizer you'll love serving this holiday season. Save this recipe and use it year after year, it will become a classic dish everyone comes to look forward to when they come to your house at the holidays!

WHIPPED FETA & POMEGRANATE CROSTINI  

This appetizer is creamy, crunchy, sweet, and tangy—a perfect pop of flavor. 

For the Crostini: 

• 1 French baguette, sliced on the diagonal into 1/2-inch thick pieces 

• 2 Tbsp olive oil 

For the Whipped Feta: 

• 8 oz block good quality feta cheese, crumbled 

• 4 oz cream cheese, softened 

• 2 Tbsp whole milk or heavy cream 

• 1 tsp lemon zest 

For the Topping: 

• 1/2 cup pomegranate seeds 

• 2 Tbsp raw pistachios, roughly chopped 

• 2 Tbsp honey  

• Freshly cracked black pepper 

Instructions 

1. Preheat your oven to 375 degrees F. Brush both sides of the baguette slices with olive oil. Bake for 8-10 minutes until lightly golden and crisp. Set aside to cool. 

2. In a food processor, combine the crumbled feta, cream cheese, milk/cream, and lemon zest. Process until completely smooth and creamy, scraping down the sides as needed. This should take about 2-3 minutes. 

3. Once the crostini are cool, spread a generous dollop of the whipped feta mixture onto each slice. 

4. Top the feta with a sprinkle of pomegranate seeds and chopped pistachios. Drizzle with a small amount of honey and finish with a crack of black pepper. Serve immediately. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.