Fig and Whipped Feta Crostini
Elegant and effortless, this Fig and Whipped Feta Crostini makes a stunning addition to any holiday spread. Creamy whipped feta meets sweet figs, tart pomegranate, and a drizzle of balsamic glaze for the perfect balance of flavors. Finished with fresh arugula, each bite feels bright, festive, and beautifully simple.
Recipe - Frankston #713
Fig and Whipped Feta Crostini
Prep Time30 Minutes
Servings12
0Ingredients
1 1/3 cups feta cheese, crumbled
1 1/3 cups Greek yogurt
1 to 2 tsp fresh lemon juice
2 tsp fresh thyme leaves
1/8 tsp black pepper
12 store-bought crostini
3 fresh figs, each cut into 8 wedges
1 tsp pomegranate arils
1/2 cup baby arugula leaves, loosely packed (for garnish)
balsamic glaze, for drizzling
Directions
- In a small bowl, whisk the feta and Greek yogurt together with a fork until smooth and creamy. Stir in the lemon juice, thyme leaves and black pepper.
- Spread each crostini with some of the whipped feta mixture. Top with 1 to 2 wedges of fig and a sprinkle of pomegranate arils. Garnish with arugula leaves, and drizzle lightly with balsamic glaze.
Make-Ahead Tip
Store the crostini and whipped feta separately. Assemble just before serving to keep them crisp.
Festive Swap
Trade traditional crostini for roasted sweet potato rounds. They’re just as sturdy but with a seasonal flair.
Nutritional Information
Per Serving (1): Calories: 100, Fat: 4 g (3 g Saturated Fat), Cholesterol: 15 mg, Sodium: 280 mg, Carbohydrates: 11 g, Fiber: 1 g, Protein: 6 g.
Prep Time
Cook Time
Servings
Directions
- In a small bowl, whisk the feta and Greek yogurt together with a fork until smooth and creamy. Stir in the lemon juice, thyme leaves and black pepper.
- Spread each crostini with some of the whipped feta mixture. Top with 1 to 2 wedges of fig and a sprinkle of pomegranate arils. Garnish with arugula leaves, and drizzle lightly with balsamic glaze.
Make-Ahead Tip
Store the crostini and whipped feta separately. Assemble just before serving to keep them crisp.
Festive Swap
Trade traditional crostini for roasted sweet potato rounds. They’re just as sturdy but with a seasonal flair.
