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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 & MakeThis makes a wonderful addition to my collection of crostini recipes!

Feta Lemon and Crushed Red Pepper Crostini on a slate board

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 Crostini and homemade salty black licorice is in the back right).

Feta Lemon dip and vegetables

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?

Feta Lemon Crostini

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

5 from 1 vote
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Course: Appetizer
Cuisine: American
Calories: 172
Servings: 12 Crostini
Inspired by Sweet Paul's Feta & Lemon Dip


  • 12 slices baguette 1/2-inch thick
  • 1 clove garlic peeled
  • 7 ounces feta cheese crumbled
  • 1/2 lemon juice and zest (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.


Calories: 172kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 381mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Sally @ Good Dinner Mom says:

    5 stars
    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.

    1. Marissa says:

      Thank you! Sally, you’ll love the book. I love how approachable all of the recipes are and they always turn out great.

  2. Loren says:

    Have you tried making Asiago spread??