Sun-Dried Tomato Dill Whipped Feta Crostini
This sun-dried tomato dill whipped feta crostini is a creamy, tangy appetizer that comes together in just 10 minutes using one food processor. Whipped feta, sun-dried tomatoes, and dill get piped onto crostini and topped with toasted pine nuts for a crowd-pleasing bite that looks like it took way more effort than it did.
Servings 12 people
Calories 130kcal
Equipment
- Large Food Processor
- Quart Size Ziplock Bag Or Piping Bag
- Small skillet for toasting pine nuts
- Serving platter
Ingredients
- 2 Blocks Feta Cheese 16 Oz Total
- 1/2 Cup Plain Yogurt
- 1 Tbsp Dried Dill Plus Extra For Topping
- 1/4 Cup Sun-Dried Tomatoes Chopped, Plus Extra For Topping
- 2 Tbsp Olive Oil
- 3 Cloves Garlic
- Juice Of 1/2 Lemon About 2 To 3 Tbsp
- Pine Nuts Toasted, For Topping
- 1 Baguette Or Store Bought Crostini
Instructions
- Add The Feta, Yogurt, Dill, Garlic, Lemon Juice, And Olive Oil To A Large Food Processor
- Blend Until Completely Smooth, Scraping Down The Sides As Needed
- Stir In The Chopped Sun-Dried Tomatoes By Hand
- Transfer The Mixture To A Quart Size Ziplock Bag Or A Piping Bag
- When Ready To Serve, Pipe The Whipped Feta Onto Each Crostini Or Toasted Baguette Slice
- Top Each One With Sun-Dried Tomatoes, Toasted Pine Nuts, And A Sprinkle Of Dried Dill
- Arrange On A Platter And Serve Immediately
Notes
- Let The Feta Come To Room Temperature Before Blending For A Smoother Texture
- Toast The Pine Nuts In A Dry Skillet For A Couple Minutes Until Golden For Extra Flavor
- Make The Whipped Feta Base Up To 3 Days Ahead And Store In The Fridge
- Assemble The Crostini Right Before Serving So The Bread Stays Crisp
- Add A Splash Of Olive Oil Or Extra Yogurt If The Mixture Seems Too Thick
