Small Plates & Street Food · Mediterranean
Baguette Crisps with Herbed Feta and Roasted Pepper Dips
Thin baguette rounds bake into golden, sturdy crisps ready for scooping two contrasting dips. One is a cool, herb-flecked whipped feta; the other a smoky roasted red pepper blend, both topped with olives and sweet corn.
Test kitchen note: Slice the baguette very thinly with a serrated knife while slightly stale; the crisps bake evenly and snap instead of bending.
Method 6 steps
-
Heat the oven to 350F. Brush the baguette slices lightly with 2 tablespoons olive oil, spread on trays and bake for 12 to 15 minutes until golden and crisp.
-
Blend the feta, cream cheese and 1 tablespoon oil until smooth, then stir in the chopped herbs.
-
Wipe out the blender and puree the roasted peppers, beans, paprika, garlic, remaining oil and a pinch of salt until silky.
-
Spoon each dip into a separate bowl and smooth the tops.
-
Garnish both with olives, corn kernels and a basil leaf.
-
Arrange the crisps on a platter around the dips and serve.
That is the whole pie. Enjoy every slice.
Pairs well with
Cook these next
Top rated in Small Plates & Street Food
Favourites from this slice
Grand Cheese Board with Figs and Apricot Jam
Slices of nutty manchego and cubes of mild cheddar mingle with silky prosciutto, fresh figs, grapes and strawberries ...
Members-only recipe
Chef's Nigiri Assortment with Tamago and Eel
Hand-pressed fingers of seasoned rice carry silky salmon, ruby tuna, sweet shrimp and glazed eel, with a torch-seared...
Members-only recipe
Avocado Dragon Roll with Tobiko
Inside-out rolls filled with creamy crab salad get a scaly jacket of paper-thin avocado slices, then a dab of glisten...
Blue Cheese Crostini with Red Onion Jam
Crunchy baguette toasts are swiped with whipped cream cheese, then piled with sticky, wine-dark red onion jam. Crumbl...