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For the feta: Crumble feta into a food processor fitted with a steel blade.
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Add cream cheese, garlic, salt, and pepper, and pulse a few times.
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Scrape down the sides of the bowl if necessary, then puree for a good minute or two until you have a smooth, creamy mixture.
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Set aside.
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For the crostini: Place baguette slices on a large baking sheet in a single layer.
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Drizzle with olive oil and bake at 375 degrees F for 5-7 minutes until bread is toasty and lightly browned.
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Set aside.
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For the peas: Toss all ingredients together in a medium bowl.
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You can do this ahead of time and keep the pea mixture in the fridge until youre ready to use it (this will also let the flavors meld a bit!)
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To assemble: Spread whipped feta on toasted baguette slices (I use about one teaspoon per crostini).
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I like to use a spoon to spread the cheese around, and then make a dent in the cheese on the center of the crostini so that the peas have a little nest to sit in (and dont roll all over the place).
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Top each crostini with a spoonful of the pea mixture, arrange on a plate, and serve immediately.
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Notes: This was super garlicky (in an awesome, awesome way), but if youre not big on garlic, cut it down to one clove or omit the garlic altogether.
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Dress up these crostini however you like add a drizzle of good olive oil, honey, or balsamic reduction, toss some diced red onions in with the pea mixture, finish them off with some lemon zest, or swap the mint for basil to give it a different twist.
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15
This feta would also be great with some herbs mixed in.
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throw in basil, thyme, or whatever you have on hand!
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You could also toast the bread on the grill if you like!
