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Two watermelon cucumber feta crostini on a plate.
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Whipped Feta Crostini with Watermelon Cucumber Salsa

Enjoy the perfect summer appetizer! Think crispy crostini topped with creamy whipped hot honey feta and a refreshing watermelon cucumber salsa for the ultimate sweet and savory bite.
Course Appetizer, Snack
Cuisine American
Keyword crostini, watermelon cucumber salsa, whipped feta
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24 crostini
Calories 85kcal
Author Snacking in Sneakers

Ingredients

For the watermelon cucumber salsa:

  • 1 ½ cup finely diced watermelon
  • 1 cup finely diced peeled cucumber
  • 2 scallions, sliced
  • 1 jalapeno, minced
  • 1 lime, juiced
  • 2 tbsp finely chopped cilantro
  • ⅛ tsp salt

For the whipped feta:

  • 8 ounce block of feta
  • ⅓ cup plain whole milk Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp hot honey (plus optional extra for drizzling, if desired)
  • ⅛ tsp salt

For the crostini:

  • 1 baguette, sliced into ½-inch thick slices (approximately 10-12 oz bread, should make about 20-24 slices)
  • 1 tbsp olive oil

Instructions

  • Preheat the oven to 400 degrees F.
  • Meanwhile, in a medium mixing bowl, prepare the watermelon cucumber salsa. Combine the watermelon, cucumber, scallions, jalapeno, lime, cilantro, and salt. Stir and set aside in the refrigerator for now.
  • In the small bowl of a food processor, add the feta, yogurt, olive oil, hot honey, and salt. Process until smooth and creamy, and set aside for now.
  • Next prepare the bread for the crostini. Arrange the slices of baguette in a single layer on two baking sheets. Brush with the remaining 1 tablespoon of olive oil. Bake for 7 to 9 minutes at 400 degrees, or until lightly toasted.
  • Add the whipped feta to the toasted baguette slices. Top with a spoonful of the watermelon cucumber salsa, draining any excess liquid before portioning onto the crostini. If desired, feel free to add an extra drizzle of hot honey to taste. Serve immediately and enjoy.

Notes

  • Add the whipped feta and salsa directly before serving. Making ahead of time can lead to soggy crostini.
  • As an alternative to portioning these out yourself, you can serve the whipped feta and salsa in bowls and let people add them to the crostini, crackers, or pita chips.
 
Nutrition analysis (approximate per crostini, assumes 12 ounces of bread and 24 slices): 85 calories, 3.5 g fat, 1.5 g saturated fat, 210 mg sodium, 10 g carbohydrate, 0.5 g fiber, 2.5 g sugar, 4 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 3%, Potassium: 1%

Nutrition

Calories: 85kcal