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Whipped Feta, Corn, & Zucchini Crostini

Feta cheese and I have a long standing affair. Long before there was a tulip-man, there was feta cheese. And recently, feta revealed a side of itself I never knew existed. A side that’s creamy, smooth, and won’t get feta crumbs all over the damn couch when all I want to do is eat a Greek salad and watch the Olympics. No, this new side of feta is new age and efficient…whipped feta!

After making these Herby Whipped Brie Stuffed Strawberries, I started to wonder what other cheeses might like to meet my food processor. Naturally feta, my most favorite cheese, sprung into my head. One thing led to another and soon I had creamy whipped feta cheese.

Whipped Feta, Corn, and Zucchini CrostinisWhipped Feta, Corn, and Zucchini CrostinisWhipped Feta, Corn, and Zucchini Crostinis

Now this stuff is GOLD. All the things you could never put feta cheese on for fear of crumbles going everywhere can now be feta-tized, Sandwiches, wraps, toast, crackers, you name it. But today, we’re elevating our snacking game with these Whipped Feta, Corn, & Zucchini Crostini, a close relative to the summer-favorite Zucchini Corn Salad we made a while back.

We’ll basically toast up some slices of baguette, spread on some basil-y whipped feta, and pile them high with grilled zucchini and corn. Serve them as a snack, an appetizer, a lunch, or just gobble half of them down after assembly (*cough*).

Whipped Feta, Corn, and Zucchini CrostinisWhipped Feta, Corn, and Zucchini CrostinisWhipped Feta, Corn, and Zucchini CrostinisWhipped Feta, Corn, and Zucchini Crostinis

Whipped Feta, Corn, and Zucchini Crostinis

Whipped Feta, Corn, & Zucchini Crostini

These easy crostini are piled high with whipped feta cheese, grilled corn, zucchini, and flavor! Perfect as a snack, party finger food, for an appetizer.
Print Pin Rate
Course: Appetizers, Side Dishes, Snacks
Diet: Vegetarian
Occasion: 4th of July, Easter, Game Day
Time: 45 minutes or less
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 24 crostini
Calories: 192kcal
Author: Sarah Bond
0 from 0 votes


  • 1 12- inch baguette 30 cm
  • 4 Tbsp olive oil 60 mL, divided
  • 8 oz room temperature feta cheese 226 g, block or crumbled
  • 3 oz room temperature cream cheese 1/3 cup, 85 g
  • 1 Tbsp chopped basil + more for garnish
  • 2 cloves garlic divided
  • 1 ear corn
  • 1 zucchini 1 cm, cut into 1/2 inch thick planks
  • Juice of 1/2 lemon
  • 1/2 tsp red pepper flakes


  • Slice baguette into 1/2 inch (about 1 cm) thick pieces (about 24). Use 2 Tbsp of the olive oil to brush each side of the slices, then bake at 400 degrees F (204 C), for 5 minutes on each side, or until lightly toasted.
  • In a food processor, whip room temperature feta and cream cheese until smooth, just a minute or two. Add the chopped basil and 1 clove of minced garlic and mix until evenly combined.
  • In a small bowl, combine the other 2 Tbsp of olive oil with 1 clove of minced garlic. Brush onto the corn and planks of zucchini.
  • On either a grill, a grill pan, or a saute pan, cook the corn and zucchini over high heat until cooked through and slightly charred, 5 to 10 minutes.
  • Chop the zucchini into small pieces and cut the corn from the cob, trying to keep the corn as intact chunks if possible.
  • Spread a bit of whipped feta onto each slice of baguette, then top with a sprinkle of corn and a piece of zucchini. Drizzle with a squeeze of lemon juice, lightly sprinkle with red pepper, and garnish with chopped basil.


Serving: 2crostini - Calories: 192kcal - Carbohydrates: 16g - Protein: 6g - Fat: 12g - Cholesterol: 25mg - Sodium: 388mg - Fiber: 4.3g
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