Lemony whipped feta and Greek yogurt are served on crunchy baguettes and topped with crunchy California walnuts.
8 oz Feta
1/2 cup Plain Greek yogurt
1/4 cup Extra virgin olive oil
1 tbsp Fresh leaves thyme
1/4 tsp Kosher salt
1 medium Lemon, juiced and zested
24 (1/4-inch thick) Baguette slices, toasted
1/2 cup chopped California walnuts, toasted
1/4 cup Pomegranate arils
Mint leaves for garnish
Flaky sea salt and fresh ground pepper to taste
Place feta, yogurt, olive oil, thyme, salt, lemon juice and zest in the bowl of a food processor and process until smooth.
Spread approximately 1 tablespoon of whipped feta on each crostini and garnish with walnuts, pomegranate arils and mint. Season to taste with additional salt and pepper.
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