What’s Cookie – Winter Roasted Veggie Crostini with Whipped Feta & Pomegranate

January 2026 Recipe…

This winter crostini recipe is the perfect mix of cozy flavors and fresh, bright textures. Creamy whipped feta pairs with roasted veggies and pomegranate for an appetizer that feels special without requiring much effort.

Ingredients

For the Roasted Veggies:

• 2 cups butternut squash, diced small
• 2 cups Brussels sprouts, chopped small
• 2 T olive oil
• 1 tsp. sea salt
• ½ tsp. black pepper
• ½ tsp. smoked paprika (optional)
• ½ tsp. garlic powder
  

For the Whipped Feta:

• 8 oz. feta cheese
• ½ cup plain Greek yogurt
• 1 T olive oil
• 1 tsp. honey (optional but amazing)
• 1 clove garlic (or ½ tsp garlic paste)
• Zest of 1 lemon

For the Assembly:

• 1 baguette, sliced into ½-inch rounds
• 2 T olive oil (for brushing)
• Pomegranate arils
• Chopped fresh parsley or mint
• Optional: drizzle of balsamic glaze

Directions:
Step 1: Preheat oven to 400°F. Toss squash and brussels sprouts with olive oil and seasonings. Roast 25–30 minutes, stirring halfway, until caramelized.

Step 2: Make the whipped feta by adding feta, Greek yogurt, olive oil, honey, garlic and lemon zest to a food processor. Blend until silky smooth.

Step 3: Brush baguette slices with olive oil. Toast in the oven 6–8 minutes until lightly crisp.

Step 4: Spread whipped feta on each crostini. Top with a spoonful of roasted veggies. Finish with pomegranate seeds and fresh herbs. Drizzle balsamic glaze if desired.

Make Ahead Tips

• Roast veggies: Up to 24 hours ahead (reheat before assembly)
• Whipped feta: Up to 48 hours ahead
• Toast baguette: Morning of party
• Final assembly: 15–20 minutes before guests arrive

Optional Variations

• Swap squash for sweet potato
• Add toasted walnuts or pine nuts for crunch
• Make gluten-free by serving on cucumber slices instead of bread
• Make it a dip instead of crostini — serve whipped feta in bowl,
• veggies on top, pita chips around