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Whipped feta crostini on fried pita with pistachio salsa macha, chives, and honey, offering a more interesting take on whipped feta that comes together from make-ahead components for a plated appetizer.
About the Taste
This recipe brings Mexican and Mediterranean flavors together in a way that just works. The pita crostini are fried so they’re crunchy on the outside and soft on the inside. Then, while they’re still warm, they’re seasoned with za’atar which is nutty, herby and lightly lemony.
On top of your pita crostini goes the whipped feta. Creamy, tangy, and a little sweet, this balances the saltiness perfectly. Then comes the pistachio salsa macha. You already know I’m obsessed with salsa macha and put it on everything, and this version was made for these bites. It ties everything together and adds heat, crunch, and richness. You’ll have extra salsa macha, which is great, because you’re going to want to keep snacking on it long after the pita is gone.
Table of Contents
Prep the Ingredients
The Pistachio Salsa Macha
Pistachios | Dried Chiles | Garlic | Olive Oil | Smoked Paprika | Oregano | Cane Sugar | Onion Powder | Salt | Sesame Seeds | Red Wine Vinegar
The pistachios should be finely chopped and the garlic peeled and ready to use. Measure the toasted sesame seeds, paprika, oregano, onion powder, sugar, salt and mix them all together so they’re ready to add to the oil. Have the vinegar and olive oil also measured out.
The Whipped Feta
Feta | Cream Cheese | Honey | Olive Oil | Lemon Zest
Bring the feta and cream cheese to room temperature so they whip smoothly without lumps. Zest the lemon and measure the honey and olive oil so everything is ready to blend at once.
The Fried Pita
Pita Bread | Za’atar | Olive Oil
Cut the pita into triangles. Have the za’atar ready so you can add it to the pita while it is still warm from frying. It will stick better that way.
The Toppings
Chives | Pistachios | Honey
Finely chop the chives and pistachios, and have your honey ready. All toppings should be prepped so they can be added immediately after piping the whipped feta.
Ingredient Swaps
- Pistachios: Almonds or hazelnuts work well if pistachios aren’t available. Almonds keep it mild and hazelnuts are a little richer.
- Dried Chiles: If you can’t find morita, ancho chiles are a good stand-in with softer heat and a slightly sweeter profile. Remove the seeds from the chile de árbol if you want it less spicy.
- Feta: Goat cheese works here too, but it’ll be tangier and a little firmer once whipped.
- Cream Cheese: Mascarpone can replace the cream cheese for a looser, silkier whipped feta. The flavor stays mild, but the texture will be softer and more spreadable.
- Za’atar: If za’atar isn’t on hand, mix together equal parts crushed thyme, cumin, coriander, sesame seeds, sumac and salt to taste to make your own.
- Honey: Hot honey works if you want to lean into heat, but keep the drizzle light so it doesn’t overpower the salsa macha.
Similar Recipes
If you’re into feta-forward appetizers with bold flavor and plenty of texture, these are all cut from the same cloth, each taking the cheese in a very different direction.
- Baked Feta Appetizer: Phyllo-wrapped feta baked until crisp with cranberries, sage, and pancetta, warm and savory at the center. This one is built around baked pastry rather than an open, assembled bite.
- Baked Feta Phyllo Bites: Feta wrapped in flaky phyllo, baked until golden, and finished with honey and sesame. These oven-baked bites have a lighter crunch and a sweeter finish.
- Whipped Feta and Fig Kataifi: Whipped feta and fig wrapped in crisp kataifi pastry for a sweeter bite. This shares the creamy cheese base, but the focus here is pastry and sweetness rather than heat, oil, or savory contrast.
Nadia’s Tips
- While frying the pita in batches, don’t stack it while it’s cooling. Even a little steam trapped underneath will soften it. Instead, spread them out in a single layer to cool.
- For truly cloud-like whipped feta, temperature is everything. Cold feta won’t whip, it just breaks. I always let the feta and cream cheese come to room temperature before whipping them.
- For cloud-like whipped feta in a food processor, start with short pulses to let the feta break down before switching to continuous run. Once it’s smooth, then you can let it run and really aerate.
- For salsa macha, the olive oil really matters since it’s such a big part of the recipe. I like using a high quality oil like Cobram Estate, but whatever you use, make sure it’s good quality.
The Perfect Pairings
Porn Star Margarita: This is a great way to start. It’s bright and a little tart, which works really well with salty feta and chile heat. I like to have these ready to go as soon as people arrive to set the mood.
Lamb Loin Chops: Seared lamb loin chops finished with butter and herbs, served with a fresh tomato salad. This goes really well with the flavors and feel of the whipped feta crostinis.
Crispy Herb Potatoes: A good starch always belongs on the table, and these potatoes are salty, herby, and they go great with the lamb loin chops.
Melon Dessert: I like ending with something cold and simple. This melon dessert keeps the finish clean and refreshing after all the savory, crunchy things that come before it.
Butters
Cold Artichoke Dip (Served in a Whole Artichoke)
This cold artichoke dip recipe is made with fresh whole artichokes, roasted garlic, jalapeño, lemon, and herbs, blended smooth with…
Whipped Feta Crostini FAQ
Yes. The pistachio salsa macha and the whipped feta can both be made ahead and kept refrigerated. Bring the whipped feta back to room temperature before serving so the textures are right. Fry the pita fresh so it stays crisp.
Let the fried pita cool completely in a single layer before assembling. These are best if you serve them fairly quickly once you top them so the pita stays crispy.
It has some heat from the salsa macha, but the feta and honey balance it. If you prefer less heat, use a lighter hand with the salsa or remove all the seeds from the chiles.
You can, but pita works especially well here because it fries up sturdy without being hard. Toasted bread will be firmer and more bread-forward, which changes how the bite eats.
You can serve them as is, but if you have a large group or have them sitting out for awhile, you can do a fun assembly-style build. Set them up deconstructed on a platter and let your guests assemble them. This will keep the pita crisp and the people can make it how they would like.
Pistachio Salsa Macha with Whipped Feta and Crispy Pita
Equipment
- saucepan
- slotted spoon
- paper towels
- piping bag, or spoon
Ingredients
Pistachio Salsa Macha
- 2 large garlic cloves
- ⅓ cup olive oil
- 3 large chile de arbol, dried
- 1 large morita chile, dried
- ¼ cup pistachios, finely chopped
- 2 tablespoons toasted sesame seeds
- 1½ teaspoons smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- 1 teaspoon cane sugar
- 1 pinch salt
- 1 teaspoon red wine vinegar
Whipped Feta
- 4 ounces feta
- 4 to 5 ounces cream cheese
- 2 tablespoons honey
- 2 tablespoons olive oil
- ½ lemon, zest only
Fried Pita
- 3 thick pitas, cut into triangles
- Olive oil, for frying
- Za’atar
Toppings
- Chives, finely chopped
- Crushed pistachios
- Honey, to taste
Instructions
Pistachio Salsa Macha
- Crisp the Garlic: Heat the olive oil in a large skillet over low heat for 2 minutes. Add the sliced garlic and cook gently, stirring often, until very lightly golden. Do not let it brown. Use a slotted spoon to remove the garlic to a plate and reserve the oil in the pan.2 large garlic cloves, ⅓ cup olive oil, 3 large chile de arbol
- Blend the Chiles and Peanuts: In a food processor, pulse the chile morita, chiles de arbol, and chiles guajillo until finely chopped. Add the pistachios and pulse briefly until coarse. Do not let the mixture turn into a paste.1 large morita chile, ¼ cup pistachios
- Toast the Chile Mixture: Add the blended chile mixture to the reserved oil along with the brown sugar, smoked paprika, Mexican oregano, toasted sesame seeds, and salt. Cook over medium-low heat for 2-3 minutes, stirring constantly, until fragrant, being careful not to burn it. Stir in the vinegar and tamari, then immediately turn off the heat.2 tablespoons toasted sesame seeds, 1½ teaspoons smoked paprika, ½ teaspoon dried oregano, ½ teaspoon onion powder, 1 teaspoon cane sugar, 1 pinch salt, 1 teaspoon red wine vinegar
- Assemble: Finely chop the reserved garlic and stir it back into the mixture. Add enough olive oil to fully cover the solids, adjusting until the texture is spoonable but not thin.
Whipped Feta
- Add the feta, cream cheese, honey, olive oil, and lemon zest to a food processor. Whip until completely smooth and creamy. Transfer to a piping bag or bowl.4 ounces feta, 4 to 5 ounces cream cheese, 2 tablespoons honey, 2 tablespoons olive oil, ½ lemon
Pita Bread
- Fry the Pita: Add about ¾ to 1 inch of olive oil to a deep skillet and heat to 350°F. Fry the pita triangles in batches, turning once, until lightly golden on both sides, about 1 to 2 minutes per side. Remove and coat in za’atar to taste.3 thick pitas, Olive oil, Za’atar
Assemble
- Pipe or spoon the whipped feta onto the warm pita. Top with pistachio salsa macha, more crushed pistachios, chives, and a light drizzle of honey. Serve immediately.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
