I’ve already professed my love for Sweet Paul’s approach to food, when I shared his Savory French Toast. And these Feta and Lemon Crostini too were inspired by his wonderful book: Eat & Make. This makes a wonderful addition to my collection of crostini recipes!
Here’s what Paul Lowe (Sweet Paul) has to say about his Feta & Lemon Dip recipe:
This is the most blogged, tweeted, and pinned recipe I have ever created. I came up with it years ago and then forgot all about it until I was looking through an old cooking notebook of mine. It’s a surefire crowd-pleaser.
It certainly is.
I’ve made this recipe a couple of times now: first for this crostini and again as dip for a birthday party vegetable platter. (the little toasts in front of it are the Apple, Fig Jam & Pecorino version from this post and homemade salty black licorice is in the back right).
I can’t explain why this flavor combination is magic, but it is: feta, fresh lemon juice and zest, garlic, olive oil, crushed red pepper. It’s creamy, salty, zesty, spicy and, not an overstatement to say it’s inspiring. Next I have in mind to stir in spinach for a ravioli filling. Or maybe layer it with artichokes to make a lasagna. Or I could mix in pine nuts to stuff roasted red peppers. See what I mean?
You can mix this up in just a few minutes using your food processor and it can be made a day in advance. Just the sort of thing to have on hand for the festivities and visitors in the months ahead.
Feta and Lemon Crostini
Ingredients
- 12 slices baguette 1/2-inch thick
- 1 clove garlic peeled
- 7 ounces feta cheese crumbled
- Juice and zest of 1/2 lemon (if desired, reserve some of the zest for sprinkling over the crostini at the end)
- 1/4 cup extra-virgin olive oil plus more for serving and drizzling crostini before baking
- crushed red pepper flakes
Instructions
- Preheat oven to 375°F.
- Arrange bread slices on baking sheet in a single layer. Drizzle each slice with a teaspoon or so of olive oil. Bake 8-10 minutes until golden brown. Remove from oven to cool.
- Meanwhile, with your food processor running, drop garlic clove down chute to mince. Scrape down sides of food processor bowl. Add next 3 ingredients (feta through olive oil) and pulse until smooth and combined - the texture here is up to you. Pulse fewer times if you want to have larger chunks of feta, more times if you want a smoother consistency.
- When bread slices have cooled, spread a generous amount of feta and lemon spread on each one and place on a serving platter. Drizzle crostini with olive oil and sprinkle with crushed red pepper flakes and reserved lemon zest. Serve.
Marissa, this looks and sounds fabulous! Adding the ingredients to my grocery list right now and I added Sweet Paul’s book to my wish list on Amazon as well. Can’t wait to try it.
Thank you! Sally, you’ll love the book. I love how approachable all of the recipes are and they always turn out great.
Have you tried making Asiago spread??
I wish I had feta in my fridge right now!! Yes, I can see why you say it’s addictive Marissa, and can’t wait to try it. And stir it into pasta!
That’s a great idea, Paula. Even simpler than ravioli…
I love the combo of feta and lemon! These look delicious!
Thanks, Christina!
What an interesting combo, but I could definitely see that working. And I think it would be delicious as a ravioli filling
This looks amazing Marissa! I love appetizers like this, and could live on apps alone! Pinned!
I know what you mean, Kristi. I love all of those little bites…xx
I could eat my body weight in this -I am a feta freak!
Me too! I’m always on the lookout for recipes that call for it – that is, when I’m not eating it straight. 😉
I just have to make this stat!! I love lemons and I love feta so it’s a given that I would completely demolish this 😀
I can’t wait to hear what you think of it, Lorraine! I think you’ll love it…
Oh my gosh, how good do these sound?! And perfect timing for the holidays, as well. I love the idea of turning this into a ravioli stuffing.
Me too, Joanne. I’m going to try it soon.
I can practically taste this right now. AHHH! So excited to try some!
Thanks Carla! Let me know if you try it – I’d love to hear what you think.
Oooh, this looks so good! And this is the kind of thing that my husband and boys wouldn’t eat which means I would have it all to myself! That makes me happy!
You crack me up, Amanda!!
Marissa – feta is new to my tastebuds and I haven’t tried it with lemon/garlic yet – looking at your bruschetta, am thinking this is gonna be the start of a beautiful addiction! 🙂
Thanks Shashi! I think you’ll love it – let me know. xx