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.