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Assorted Crostini With Vegetables And Whipped Feta

Serving Size: 6 or more servings

This recipe is brought to you by Lisa Bolton from Food Well Said. For more great recipes like this follow her on TwitterFacebook and Instagram!

These assorted crostini’s are a festive and colourful addition to any appetizer table. Each one is vegetarian, but hearty and flavourful enough that your guests won’t miss the meat. You can make them all, just one or choose any combination.  

Prep: 10 minutes
Cook: 5 minutes

Yield: 25 crostinis

Appetizers
Crostini Final

Ingredients:

  • Baguette and Whipped Feta:

  • 1 long baguette
  • 3 ounces plain cream cheese, room temperature
  • 6 ounces feta, crumbled

  • Pickled Blueberry and Basil Crostini:

  • 1 cup frozen blueberries
  • ½ cup white vinegar
  • 1 tablespoon white granulated sugar
  • ¼ cup fresh basil, chopped
  • 1 teaspoon lemon zest

  • Smashed Pea & Mint Crostini:

  • 1 cup M&M Food Market Sweet Peas
  • 2 – 3 tablespoons fresh mint leaves
  • ¼ cup parmesan cheese
  • 1 teaspoon lemon zest
  • fresh ground pepper

  • Corn Salsa & Coriander Crostini:

  • 1 cup frozen corn
  • 1 medium tomato, chopped
  • 1 green onion, chopped
  • 2 teaspoons fresh lime juice
  • 3 tablespoons fresh coriander (cilantro), chopped

  • Chopped Brussels and Walnut Crostini:

  • 1/3 cup M&M Food Market Diced Onions
  • 1 teaspoon butter
  • 6 raw brussels sprouts, chopped
  • juice of ½ a lemon
  • 3 tablespoons chopped walnuts

Preparation:

NOTE: When preparing these crostini’s, you could choose to make all of them or any combination of the four provided. 

Baguette and Whipped Feta

Slice the baguette into ½ inch pieces on a slight diagonal. You can choose to toast the bread or leave it fresh. If toasting, brush lightly with olive oil and then under the broiler for 3 minutes. Keep an eye on them as they will turn brown quickly. Set aside to cool.

Add the feta and cream cheese to a food processor and puree for 3 to 5 minutes, until very creamy. You may need to scrape down the sides occasionally. Set aside.

Pickled Blueberry and Basil Crostini

In a small bowl add the blueberries, white vinegar and sugar.  Stir lightly and let stand for ten minutes. (Up to an hour) 

After ten minutes, drain the blueberries and combine with whipped feta.

To assemble, spread a generous dollop of whipped feta on the sliced baguette. Add about a tablespoon of blueberries, top with a sprinkle of chopped basil and lemon zest.

Smashed Pea & Mint Crostini

In a small saucepan add peas and 1/3 cup of water. Bring to a boil for one minute, then drain immediately and rinse with cold water. Using a mortar and pestle (or the back of a spoon) mash the peas until you have a chunky texture. Set aside.

Using a potato peeler, shave several pieces of fresh parmesan, allow one for each crostini.

To assemble, spread a generous dollop of whipped feta on the sliced baguette. Add about 2 teaspoons of the mashed peas. Top with a few small mint leaves, lemon zest, one shaving of parmesan and fresh cracked pepper.

Corn Salsa & Coriander Crostini

In a small saucepan add the corn and about 1/3 cup of water.  Bring to a boil for one minute then drain immediately and rinse with cold water. 

To a small bowl add the corn, tomato, green onion, lime juice and cilantro. Toss until well combined.

To assemble, spread a generous dollop of whipped feta on the sliced baguette. Add about 2 teaspoons of the corn mixture and finish with fresh cracked pepper.

Chopped Brussels and Walnut Crostini

In a small frying pan over medium heat, add butter and onions. Cook until translucent, about 3 -5 minutes. Remove from heat and pour onto a paper towel lined plate to absorb any excess water or butter. 

To a small bowl, add the onions, Brussels and lemon juice. Stir until well combined.

To assemble, spread a generous dollop of whipped feta on the sliced baguette. Add about 2 teaspoons of the Brussels mixture, then top with walnuts and cracked pepper.