Name: Mixed Olive and Whipped Feta Crostini Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 French Baguette, sliced; 1 jar Mezzetta Artisan Olives; 1 jar Mezzetta Jalapeno Stuffed Olives; 1 jar Mezzetta Garlic Stuffed Olives; 4 oz feta cheese; 4 oz cream cheese, softened at room temperature; Fresh basil, to garnish; Arugula, to garnish

I’m so excited to share this Mixed Olive and Whipped Feta Crostini Recipe with you because it’s one of those dishes that’s both impressive and incredibly easy to pull together. Whether you’re hosting a casual get-together or just craving something fresh and flavorful, this combo of olives and whipped feta is a total winner. It delivers just the right balance of creamy, tangy, and briny in every bite.

What makes this Mixed Olive and Whipped Feta Crostini Recipe really stand out is how versatile it is. The olives add a savory punch while the whipped feta feels light and luxurious. I first discovered this combo at a friend’s party, and it immediately became my go-to when I want to serve something quick yet elegant. Trust me, you’ll want to keep this recipe in your back pocket for unexpected guests or a leisurely weekend snack.

Ingredients You’ll Need

All the ingredients here work harmoniously — salty olives, creamy whipped feta, and crisp toasted baguette slices. When shopping, I recommend picking high-quality olives and fresh feta since they really shine in this recipe.

French Baguette: Use a fresh baguette with a crusty exterior so it toasts beautifully and holds the toppings without getting soggy.
Mezzetta Artisan Olives: These olives bring a rich, briny flavor that’s perfect for this crostini. Look for a jar with a mix of varieties for depth.
Mezzetta Jalapeno Stuffed Olives: I love how the slight heat adds an exciting twist — but feel free to omit if you prefer milder flavors.
Mezzetta Garlic Stuffed Olives: The garlic infused in these olives gives an extra layer of savory goodness that I always reach for.
Feta Cheese: Traditional feta, ideally from sheep’s milk, gives that tangy, crumbly bite that becomes buttery when whipped.
Cream Cheese: Softened cream cheese makes the feta luxuriously smooth and easy to spread.
Fresh Basil: Bright, fresh basil leaves add a pop of herbal freshness to finish off the crostini.
Arugula: Peppery arugula leaves give a nice contrast and a bit of color on top.

Variations

I love mixing it up with this recipe to suit whatever mood I’m in or what’s in my pantry. You can easily personalize the crostini to make it feel uniquely yours — that’s half the fun!

Variation: Swap cream cheese for Greek yogurt for a lighter whipped feta spread — it turns out wonderfully creamy but with a slight tang.
Variation: Add a dash of lemon zest into the whipped feta mixture to brighten the flavors and add a refreshing zing.
Variation: Try different olives like kalamata or castelvetrano for a milder or fruitier olive profile depending on your preference.
Variation: For a vegan twist, replace feta and cream cheese with vegan cream cheese and marinated tofu feta for similar texture and flavor.

How to Make Mixed Olive and Whipped Feta Crostini Recipe

Step 1: Prep the Bread

Start by slicing your French baguette about 1/4 inch thick—it’s important not to slice too thin or the crostini will be too fragile. Lay the slices out on a baking sheet and toast them at 375°F (190°C) for about 8-10 minutes until golden and crisp but not burnt. Keep an eye on them because bread can go from perfectly toasted to overly crisp pretty quickly. You want that perfect crunch to hold up under the luscious toppings.

Step 2: Whip the Feta Spread

While the bread is toasting, combine the feta and softened cream cheese in a food processor or blender. Whip them together until smooth and creamy—this usually takes about 1-2 minutes. If your feta is on the drier side, add a teaspoon of olive oil or a splash of water to loosen it up. This step is what makes the crostini feel so indulgent and easy to spread.

Step 3: Prepare the Olive Mixture

Drain your jars of Mezzetta olives—artisanal, jalapeno stuffed, and garlic stuffed—then roughly chop them. I like how the mix of textures and flavors really pops. Toss all the olives together in a bowl, so you get a nice variety on each crostini. Feel free to add a tiny drizzle of olive oil to bring everything together.

Step 4: Assemble Your Crostini

Once your baguette slices are toasted and cooled slightly, spread a generous dollop of whipped feta on each piece. Then, top with a spoonful of your mixed olive medley. Finish with a small basil leaf and a few arugula leaves for freshness and color. This assembly is where the magic happens — each bite is rich, tangy, salty, and fresh all at once.

How to Serve Mixed Olive and Whipped Feta Crostini Recipe

The image shows four small pieces of toasted bread arranged on a dark slate surface, each topped with a visible layer of white soft cheese, followed by a layer of chopped green olives mixed with small bits of red and white, and finished with a sprinkle of chopped fresh green herbs on top. The bread slices have a light brown crust and a soft, slightly rough texture. Small herb leaves are scattered around the slate surface. The background is slightly blurry with bottles visible in the distance. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always garnish with fresh basil and arugula because they add a bright, peppery element that complements the savory olives and creamy feta beautifully. A light drizzle of extra virgin olive oil right before serving takes it up a notch, too. Sometimes I even sprinkle a little cracked black pepper or flaky sea salt for that final touch.

Side Dishes

This Mixed Olive and Whipped Feta Crostini Recipe pairs wonderfully with a simple green salad or a platter of cured meats and fresh vegetables. I often serve it alongside chilled white wine or rosé for a complete, relaxed gathering. It also makes a great starter before a Mediterranean-inspired meal.

Creative Ways to Present

For special occasions, I like arranging the crostini on a long wooden board layered with fresh herbs. It creates a rustic, inviting look that’s perfect for sharing. Another favorite is using mini toasts or crackers to turn this into bite-sized party snacks that everyone can grab easily.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of the whipped feta or olive mix, store them separately in airtight containers in the fridge. The whipped feta keeps beautifully for up to 3 days, and the olive mix holds well for about 5 days. Keep your toasted baguette slices in a sealed container or zip-top bag so they don’t go stale.

Freezing

I haven’t personally frozen the crostini assembled because the bread gets soggy after thawing. However, the whipped feta can be frozen in a small container for up to a month. Just thaw it overnight in the fridge and give it a good stir before serving.

Reheating

To reheat the toasted baguette slices, pop them back in a preheated oven at 350°F (175°C) for 5 minutes to refresh the crispiness. I usually add the whipped feta and olives fresh after reheating so everything stays vibrant and delicious.

FAQs

Can I use other types of bread for the crostini?

Absolutely! While French baguette is classic, you can also use ciabatta, sourdough, or even rye bread. Just make sure to slice and toast them well so they hold up under the toppings without getting soggy.
Is it necessary to use multiple types of olives?

Using a mix of olives adds depth and complexity to the flavor, but if you only have one type, that will still be delicious. Feel free to customize based on what you enjoy or have on hand.
How do I soften cream cheese quickly if I forgot to take it out early?

A quick trick is to cut the cream cheese into small cubes and let it sit at room temperature for 10-15 minutes. You can also microwave it in short 5-second bursts, but be careful not to melt it.
Can this recipe be made vegan?

Yes! Swap the feta and cream cheese for plant-based alternatives like vegan cream cheese or marinated tofu feta, and use your favorite vegan bread for a delicious vegan crostini.
How long can I prepare this ahead of time?

You can prepare the whipped feta and olive mix up to two days ahead and keep them refrigerated separately. Toast the bread just before serving to maintain crispiness and assemble last minute for best results.

Final Thoughts

This Mixed Olive and Whipped Feta Crostini Recipe is one of those dishes I always come back to when I want something simple, tasty, and made with little fuss. It feels fancy without the effort, and I love how the flavors blend perfectly every time. I genuinely think you’ll find it’s a crowd-pleaser that’s handy to have in your recipe collection — whether for afternoon snacks, appetizers, or light meals. Give it a try next time you want to impress without stress, and I’d love to hear how it turns out for you!