In a small saucepan over medium heat, combine honey, apple cider vinegar, minced garlic, and red pepper flakes. Simmer for about 5 minutes until the mixture becomes fragrant and slightly thickened.

In a food processor, add the feta cheese crumbles, cream cheese, and cottage cheese. Blend them together until the mixture is creamy and smooth.

Toast the sliced baguettes until they are golden and crunchy.

Generously spread the whipped feta mixture onto each toasted baguette slice.

Carefully drizzle the hot honey glaze over the whipped feta crostini.

Top each crostini with chopped pecans and finish with torn fresh rosemary sprigs.