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Matthew McMIllin

Matt McMillin
Chief Culinary Officer
Cooper’s Hawk

Whipped Feta Spread with Za’atar Crostini

Recipe courtesy of Matt McMillin
Sponsor: La Brea Bakery

Servings: 16



  • ½ La Brea Bakery® Large French Baguette, fully baked and cooled
  • 3-4 Tbsp extra-virgin olive oil, in a spray bottle
  • 1 Tbsp za’atar spice blend

Cheese Mixture:

  • 10 oz French feta cheese, at room temperature
  • 4 oz cream cheese, at room temperature
  • 2 Tbsp extra-virgin olive oil
  • ½ lemon, juiced and zest grated
  • 8 grinds white pepper

Sauce Drizzle:

  • 1 ½ Tbsp mild chile crisp
  • 1 Tbsp extra-virgin olive oil
  • 1 large Medjool date, pitted, finely chopped


  • 2 large grape tomatoes, cut in sixths
  • ½ Persian cucumber, (1/2 cut in rounds, 1/2 cut in half moons)
  • 2 medium red radishes, (1 cut in rounds, 1 cut in half moons)
  • 2 Tbsp cilantro leaves
  • ½ tsp za’atar spice blend
  • 1 Tbsp hand-torn mint
  • 1 Tbsp toasted pistachios, lightly crushed



  1. Preheat a grill to medium-low.
  2. Slice 16 pieces of baguette, approximately 3/8 in thick on a bias. Place them in a bowl and spray liberally with the oil while tossing to coat evenly or brush each side well with oil.
  3. Evenly space the crostini on a baking sheet and dust with za’atar on the top side. Grill them, spice-side down, until crisp and lightly browned. Remove from the grill and set aside.

Cheese Mixture:

  1. While crostini are baking, place the feta and cream cheese in a bowl and add the oil, lemon juice, lemon zest and pepper.
  2. Whisk together vigorously until smooth and creamy. Set aside or refrigerate up to 1 week. Make sure to bring to room temperature before serving.

Sauce Drizzle:

  1. Mix together the chile crisp, oil and date, making sure to break up the dates very well; set aside.


  1. Evenly spread the whipped feta approximately ½- to ¾-in thick on a round platter in a circular pattern.
  2. Evenly distribute the garnishes, starting with the tomatoes and different cuts of cucumbers and radishes. Evenly sprinkle the Sauce Drizzle on and around the feta spread, making sure to use all the oil.
  3. Finish with the cilantro, mint, pistachios, and za’atar.
  4. Serve with the grilled crostini on the side and a small utensil for spreading the feta on the crostini.

Chef Notes

I like to serve this family-style like the photo, but the components can also be assembled like bruschetta although it can take more time.

It’s very important that the feta spread is at room temperature when serving this. You can add more cream cheese to the ratio to make it easier to scoop when cold, but I find you lose a lot of the feta character that way.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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