Mixed Olive and Whipped Feta Crostini Recipe

If you love a good party appetizer that’s both simple and impressive, you’re going to adore this Mixed Olive and Whipped Feta Crostini Recipe. It’s one of those recipes I keep coming back to because of the way the salty, briny olives balance beautifully with the creamy, tangy whipped feta. It’s an easy way to get something elegant on the table without spending hours in the kitchen.

I usually reach for this Mixed Olive and Whipped Feta Crostini Recipe when friends pop over unexpectedly or during relaxed weekend brunches. Honestly, it’s a crowd-pleaser every single time, and the best part? You can customize it with your favorite olives or herbs to make it your own. Plus, who doesn’t love a crostini that feels fancy but tastes like it took zero effort?

Ingredients You’ll Need

The ingredients for this Mixed Olive and Whipped Feta Crostini Recipe work together like a dream. The olives bring a deep, savory punch while the whipped feta adds that smooth, rich texture, perfect for spreading on toasted baguette slices. Keep an eye out for good-quality olives and fresh basil — they really take this from ordinary to yum.

• French Baguette: Look for a baguette that’s crusty on the outside but still soft inside; it’s the perfect vehicle for the toppings.
• Mezzetta Artisan Olives: These olives add wonderful complexity with their robust flavor.
• Mezzetta Jalapeno Stuffed Olives: A little kick here helps to brighten the whole dish, but you can adjust based on your heat preference.
• Mezzetta Garlic Stuffed Olives: Garlic gives a nice punch that pairs beautifully with the feta.
• Feta Cheese: Use good quality feta; it makes all the difference when whipping it up for spreading.
• Cream Cheese: Softened cream cheese helps create that ultra-creamy texture in the whipped feta mix.
• Fresh Basil: Adds a fresh herbal note that lifts the flavors.
• Arugula: Peppery arugula makes a great garnish and adds a lovely contrast.

Variations

I love how versatile this Mixed Olive and Whipped Feta Crostini Recipe is, so don’t hesitate to customize it! Whether you want to amp up the heat or keep it mild, or even swap out ingredients to fit your diet, this recipe is super forgiving and endlessly adaptable.

• Spicy Upgrade: I sometimes add a drizzle of chili oil on top when I want an extra heat punch — it’s great if you’re a spice fan.
• Vegan Twist: I’ve swapped out the cream cheese and feta for cashew-based cheese alternatives, and it still tastes great.
• Seasonal Herbs: Depending on the season, swapping basil for fresh thyme or oregano gives the crostini a fun new vibe.
• Gluten-Free: I’ve used gluten-free baguette or crackers to make this friendly for gluten-free guests — still delicious!

How to Make Mixed Olive and Whipped Feta Crostini Recipe

Step 1: Whip Up the Feta Spread

Start by combining your feta and softened cream cheese in a food processor or blender. I find that using a food processor gives you that perfectly smooth, whipped texture that’s easier to spread on the crostini. Blend until creamy and light, scraping sides as needed to make sure it’s fully incorporated. If your feta is crumbly or extra salty, taste as you go—sometimes a splash of cream or a pinch of pepper helps mellow it out.

Step 2: Prep the Olives

Drain the olives well, then roughly chop them to create a lovely mixture with bits of jalapeno and garlic stuffed olives. This is what makes the salad burst with different flavor notes — earthy, spicy, and savory all in one. Toss them together gently so the flavors mingle, but keep the texture chunky enough to enjoy those olive bites on your crostini.

Step 3: Toast the Baguette Slices

Slice your baguette into thin rounds about half an inch thick and toast them until golden and crisp. I usually toast mine in the oven at 375°F for about 8-10 minutes, flipping them halfway through — just watch closely so they don’t burn. You want a nice crunch that will hold up under the whipped feta without getting soggy later.

Step 4: Assemble the Crostini

Spread a generous dollop of the whipped feta on each crostini, then spoon the mixed olive salad over the top. Don’t rush this step — the layering of creamy and briny is what makes this snack so addictive. I like to finish each one with a leaf or two of fresh basil and a small bit of arugula for some green brightness and peppery crunch.

How to Serve Mixed Olive and Whipped Feta Crostini Recipe

Garnishes

Fresh basil and arugula are my go-to garnishes—they add a pop of color and some fresh, peppery bite to cut through the richness of the whipped feta. Sometimes, if I’m feeling fancy, I sprinkle a few chili flakes or a drizzle of extra virgin olive oil for that little extra wow factor. If you want crunch, some toasted pine nuts are lovely too.

Side Dishes

This Mixed Olive and Whipped Feta Crostini Recipe pairs beautifully with light, summery salads—think arugula with lemon vinaigrette, or a simple cucumber and tomato salad. For a heartier spread, I love adding some cured meats or roasted vegetables on the side. It really makes a beautiful appetizer or light lunch setup.

Creative Ways to Present

For a special occasion, I’ve arranged the crostini on a wooden board with little bowls of extra olives and drizzles of honey for an extra layer of flavor. It’s fun to serve family style so everyone can build their own too. Mini skewers or toothpicks keep the toppings in place if you’re bringing them to a party, and a sprinkling of edible flowers can give your platter a truly festive touch.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover whipped feta spread in an airtight container in the fridge for up to 3 days. It’s best to keep the olive mixture separate if you can, so the olives stay nice and firm and don’t make the spread soggy. Toast the baguette fresh as needed to keep it crisp and delicious.

Freezing

Honestly, I wouldn’t recommend freezing the assembled Mixed Olive and Whipped Feta Crostini Recipe because the bread gets soggy and the olives lose their texture. However, you can freeze the whipped feta spread on its own for up to a month—just thaw it overnight in the fridge and give it a quick stir before serving.

Reheating

To reheat, simply toast your baguette slices again until crisp. The whipped feta and olive topping are best served at room temperature, so I let them sit out for about 30 minutes before assembling the crostini again. This helps preserve the fresh flavors and creamy texture.

FAQs

Final Thoughts

This Mixed Olive and Whipped Feta Crostini Recipe is one of those magic dishes that feels special but is surprisingly easy to make. Running through it in my kitchen brings back memories of casual gatherings and festive evenings. I hope you’ll give this recipe a try and enjoy it as much as I do — it’s a reliable favorite that never fails to impress simple or sophisticated palates alike. Happy cooking and happy snacking!

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