Honey Drizzled Whipped Feta Crostini with Beet Kraut & Pistachios

Creamy whipped feta, tangy Beet Kraut, sweet honey, and crunchy pistachios come together on crispy crostini for an appetizer that feels elevated but couldn’t be easier to make. Perfect for entertaining, these colorful bites deliver the ideal balance of creamy, crunchy, sweet, and savory flavors.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6–8

Ingredients

For the Crostini

• 1 baguette, sliced into ½-inch rounds
• 1 tbsp olive oil

For the Whipped Feta

• 8 oz feta cheese
• 3 tbsp olive oil
• 1 tbsp lemon juice
• Freshly cracked black pepper, to taste

For Topping

• 1 cup Cleveland Kitchen Beet Medley Sauerkraut
• Honey, for drizzling
• ¼ cup pistachios, chopped
• Flaky sea salt, for finishing

Instructions

1. Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil.
2. Bake for 8–10 minutes, or until golden and crisp. Allow to cool slightly.
3. Add feta, olive oil, lemon juice, and black pepper to a food processor. Blend until smooth and creamy, scraping down the sides as needed.
4. Spread a generous layer of whipped feta onto each crostini. Top with a small mound of Beet Medley Sauerkraut. Drizzle with honey. Sprinkle with chopped pistachios and a pinch of flaky sea salt.
5. Serve immediately.

Tips & Variations

• Swap pistachios for walnuts or pecans.
• Add fresh thyme for an herbaceous finish.
• Assemble just before serving to keep the crostini crisp.
• For a lighter option, serve the whipped feta and toppings on cucumber rounds instead of bread.

Storage

• Store whipped feta and toppings separately in the refrigerator for up to 3 days.
• Assemble just before serving.

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