I’ve already professed my love for Sweet Paul’s approach to food. 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
- 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
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.