Whipped Feta, Honey and Olive Topping
This recipe came to me when I was planning an appetizer for a dinner with friends. Every time I serve it, I receive so many compliments.I highly recommend trying it when you have guests over — or even just for yourself. I absolutely love the sweet and salty combination.
Ingredients
For the olive topping
- 1 cup olives, chopped
- ¼ cup olive oil
- 4 cloves garlic
- ½ lemon, cut into quarters
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary, chopped
- 1 shallot, finely chopped
For the whipped feta
- 200 g feta cheese
- 150 g Philadelphia Original cream cheese
- 4 tbsp honey
- 2 French baguettes for the croutons
Instructions
- Preheat the oven to 460°F.
- For the olive topping, combine the olives, olive oil, crushed garlic, lemon, thyme, rosemary, and shallot. Roast in the oven for 20 minutes.
- For the whipped feta, blend the feta, Philadelphia cream cheese, and honey in a food processor until smooth. Transfer to a piping bag and refrigerate for a few minutes (I use a round Wilton tip, but you can use any tip you prefer).
- Remove the olive topping from the oven and discard the lemon pieces and crushed garlic.
- Slice two baguettes diagonally. Brush lightly with olive oil and toast in the oven until golden, turning halfway through so both sides brown evenly.
- To assemble, pipe the whipped feta onto the crostini. Top with a spoonful of the warm olive mixture.
- Serve.
Notes
Looking for another appetizer idea? Try my bacon and maple syrup cocktail sausages.
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