Crostinis with Whipped Feta

The first time I made these crostinis with whipped feta, sardines, and sun-dried tomatoes, it was late afternoon, golden light coming through the kitchen window, just sort of spilling in, very slow and soft. I hadn’t meant to make anything fancy, but there was an open tin of sardines, some wilted herbs on the windowsill, and a half a baguette drying out by the toaster. Funny how things come together like that. The feta turned creamy almost instantly in the food processor… and when I tasted the first bite, still warm from the oven? I paused without meaning to. It’s salty, tangy, crunchy, rich – all at once, all layered up. That bite sort of stayed with me the rest of the evening.

Why You’ll Crave It

• The whipped feta is pillowy and tangy and a little indulgent – but not too much
• It’s a fast recipe. Like, barely 10 minutes and you’re done
• Simple ingredients that somehow feel elegant together… almost like summer in a bite
• They look beautiful on a platter – the kind of thing people comment on (and keep eating)
• Perfect texture contrast – soft, crisp, rich, and chewy all layered in one little piece

My friends always guess I bought these from a fancy bakery. I let them believe it the first time.

What You’ll Need

• 150g whipped feta cheese: the tangy backbone – you can whip it yourself or buy it ready if you’re in a rush
• 1 can of sardines in oil, drained: choose good quality – they’re more tender and less fishy than you’d think
• 100g sun-dried tomatoes, finely chopped: slightly chewy and bright, they cut through the richness like magic
• 1 baguette, sliced: something crusty… ideally a day old so it toasts up truly golden
• Olive oil for drizzling: doesn’t have to be expensive but go for something fruity if you can
• Fresh herbs for garnish (optional): mint or thyme are lovely, but honestly parsley will do if that’s all you’ve got

Easy How-To

Prep the bread

Cut your baguette into not-too-thick slices – around a centimeter gives the best ratio of crunch to softness. Lay them out on a sheet pan, and brush or drizzle the tops lightly with olive oil. It’s not a bath – just a light glossing.

Toast until golden

Pop them in a hot oven – about 200°C or 400°F – for 5 to 7 minutes. You’re watching for golden edges and a delicate crisp, not hard croutons. Let them cool slightly before topping so the feta doesn’t slide right off.

Whip the feta

Toss your feta into a small food processor with a drizzle of olive oil – maybe a tablespoon or so. A squeeze of lemon wouldn’t hurt either. Whip it until it’s smooth, creamy, and a little fluffy. That’s it, really.

Prepare the sardines

Drain off most of the oil (but keep a spoonful – more on that in a second). You can leave them whole or mash them gently with a fork depending what you’re after. I like to break them up a bit to tuck neatly on the bread.

Assemble with care

Spread each crostini with a nice swipe of whipped feta. Add a piece or a nest of sardines, then scatter over some of those chopped sun-dried tomatoes. A tiny spoonful of that reserved sardine oil drizzled on top? It’s delicious, trust me.

Finishing touches

If you’ve got fresh herbs, now’s the time to add them. A sprinkle of mint, a tiny flourish of thyme leaves, or even just a few chopped chives give everything a bright pop. Serve them warm if you can – it really makes a difference.

Good to Know

• If your feta is super salty, you might not need more salt anywhere else – taste everything as you go
• My baguette was once a little too crusty and cut the roof of someone’s mouth (worth it, maybe… but still)
• If you over-toast the bread, don’t panic. Just rub it with a cut clove of garlic to soften slightly – and add flavor

Serving Ideas

• Lovely as the first course with a dry white wine – or a crisp rosé if it’s sunny out
• Serve on a big wooden board with a few olives, maybe some sliced cucumbers tossed in vinegar
• A chic addition to a brunch spread with hard-boiled eggs and citrus salad

Top Tricks

• Let the bread cool slightly before spreading the feta – it helps the cream stay thick and neat
• Chop the sun-dried tomatoes finely so they sprinkle better across the top – they’re punchy, so a little goes far
• A splash of lemon juice in the whipped feta lightens it just enough… and makes people go hmm what is that?

Frequently Asked Questions

Can I substitute the sardines with another protein?

Absolutely. Smoked trout or mackerel works beautifully, and even roasted chickpeas can stand in for a vegetarian spin. Keep the feta – it ties everything together.

What’s the best way to store leftovers?

Don’t assemble too far ahead – the bread softens fast. Instead, keep everything separate (store the whipped feta in a container, toasted bread in a paper bag), then build fresh when you’re ready.

How long does whipped feta last in the fridge?

If stored in an airtight container, it keeps well for up to 4 days. Just give it a stir before using again. It’s lovely spread on toast or stirred into warm pasta too, by the way.

I don’t have a food processor. Can I still make whipped feta?

Yes! Use a fork or hand mixer, especially if your feta is soft and slightly aged. Adding a splash of cream or yogurt helps smooth it out if needed.

Is this recipe gluten-free?

Normally no, but simply swap the baguette for gluten-free bread or crackers. Just make sure it toasts well and holds up to the toppings.