Watermelon Feta Blueberry Crostini with Whipped Feta
An appetizer twist on the classic watermelon feta salad, creamy, fresh, and ready in under 30 minutes.
Servings 12 crustinis
Calories 120kcal
Equipment
- food processor or blender
- Piping bag or zip-lock bag
- Scissors
- cutting board and knife
- Serving platter or board
- Small bowls for prepped toppings
- Paper towels (for patting watermelon dry)
Ingredients
For the whipped feta:
- 8 oz block feta cheese
- ⅓ cup Greek yogurt
- 1 lemon zested
- ¼ cup honey
For the crostini:
- 1 baguette or ciabatta roll sliced into ¼-inch rounds
Toppings:
- ½ cup watermelon diced small
- ½ cup fresh blueberries
- 6-8 fresh mint leaves
Instructions
- Add feta, Greek yogurt, zest of ½ lemon, and honey to a food processor. Blend 60–90 seconds until completely smooth, scraping down the sides halfway through.
- Transfer whipped feta to a piping bag or zip-lock bag. Seal and refrigerate for 10–15 minutes.
- While the feta chills, slice bread into ¼-inch rounds and arrange on a serving platter. Toast in a 375°F oven for 8 minutes if desired.
- Dice watermelon into small, uniform pieces and pat dry with a paper towel. Rinse blueberries. Tear or chop mint. Zest the remaining lemon half.
- Remove feta from the fridge. Snip a ¼-inch hole in the tip of the bag and pipe a generous swirl onto each crostini.
- Top each crostini with 3–4 blueberries and a few pieces of diced watermelon.
- Finish with torn mint, a pinch of lemon zest, and a drizzle of honey over the whole platter. Serve immediately.
Notes
Use block feta packed in brine, not pre-crumbled, it blends smoother.
Pat the watermelon dry before topping to prevent soggy crostini.
Taste the whipped feta before chilling and adjust, more honey for sweetness, more zest for brightness.
Whipped feta can be made up to 2 days ahead and stored in the piping bag in the fridge.
Assemble crostini no more than 20–30 minutes before serving for best texture.
Pat the watermelon dry before topping to prevent soggy crostini.
Taste the whipped feta before chilling and adjust, more honey for sweetness, more zest for brightness.
Whipped feta can be made up to 2 days ahead and stored in the piping bag in the fridge.
Assemble crostini no more than 20–30 minutes before serving for best texture.
