Recipe: Roasted Garlic-Whipped Feta Crostini

Family Features

The holiday season brings gatherings, get-togethers and parties of all kinds, meaning dishes that can feed a crowd are all too important for successful entertaining. From appetizers to snacks to desserts, recipes that come together quickly mean more moments with loved ones.

For example, these dairy-fueled recipes from Milk Means More pack plenty of festive flavor for feeding family and friends without keeping you cooped up in the kitchen. Appetizers and snacks such as Holiday Baked Brie, Roasted Garlic-Whipped Feta Crostini and Cheese Buds help hold over hungry guests until the main course is served, while Peppermint Shortbread Cookies make for a perfect way to cap off the night.

Find more recipes for holiday gatherings at milkmeansmore.org.

Roasted Garlic-Whipped Feta Crostini

Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 16

1 bulb garlic (about 12 cloves)

4 tablespoons olive
oil, divided

1 teaspoon salt, divided

1 teaspoon pepper, divided

32 slices baguette

8 ounces feta cheese

½ cup whole milk

2 tablespoons lemon
juice

½ cup pomegranate seeds

¼ cup parsley, minced

Heat oven to 400°F. 

Slice garlic bulb in half, exposing garlic heads; place in center of large piece of foil. Drizzle each half with 1 table­spoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.

Place baguette slices on large baking sheet and drizzle with olive oil. Bake on middle rack until golden brown, about 10 minutes; set aside.

Place feta cheese, milk, lemon juice, remaining salt and remaining pepper in high-speed food processor. Once garlic finishes roasting, add garlic cloves to food processor. Pulse until whipped and creamy, adding more milk as needed to reach desired consistency. Adjust seasonings, to taste, if necessary.

To serve, spread each crostini with whipped feta and sprinkle with pomegranate seeds and minced parsley.

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