whipped feta and harissa crostini
Mill City Cooks

Whipped Feta and Harissa Crostini

By: Jill Holter


  • 1 7 oz. block of feta cheese from Singing Hills Goat Dairy
  • 3 oz. Greek yogurt (full fat preferred)
  • 1 teaspoon Caldo Traditional Harissa, or, to more taste
  • juice of 1/2 lemon
  • Toasted crusty bread, sliced into bite-sized pieces
  • ½ cup diced pickled or grated  fresh beets
  • Snipped chives*, for garnish


Whip feta, harissa, yogurt and lemon juice in a medium bowl until smooth. Spread 1 tablespoon on a crostini, top with diced beet pickles and finish with snipped chives.