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Crostini with Wisconsin Peppercorn Feta

Crostini with Wisconsin Peppercorn Feta

Crumbled feta cheese, cream cheese and pistachios make a delicious topping for toasted French bread slices.


  • 1 cup (6 ounces) Wisconsin feta cheese with peppercorns, crumbled (or 1 cup plain Wisconsin feta cheese mixed with 1 teaspoon cracked peppercorns)
  • 1 (8-ounce) package Wisconsin cream cheese, softened
  • 1/3 cup chopped pistachio nuts
  • 1 loaf French bread (12 inches long), cut in 1/2-inch slices
  • 1/3 cup extra-virgin olive oil


  1. Heat broiler.
  2. Combine cheeses and nuts; mix well. Set aside.
  3. Set oven rack 4 inches below broiler and heat broiler.
  4. Brush both sides of the bread slices with olive oil and place on rack in boiler pan.
  5. Broil bread slices until lightly browned on both sides, turning once.
  6. Spread each slice with cheese mixture and serve immediately.

Yield: 24 crostini

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin -