Break the feta into about 8 pieces and place in a fine mesh strainer. Rinse briefly under cold water, then drain well to reduce excess saltiness (optional).

In a small saucepan, combine the honey and red pepper flakes. Warm over medium heat until the honey gently simmers. Remove from heat and let cool slightly.

Transfer the drained feta to a food processor. Add the lemon juice and milk or Greek yogurt. Process until the mixture resembles ricotta or cottage cheese.

With the processor running, slowly drizzle in the olive oil. Stop and scrape down the bowl, then blend again until smooth and creamy, similar to Greek yogurt.

Spoon the whipped feta into a serving bowl and create a swirl in the center.

Drizzle the cooled hot honey over the top and garnish with chopped pistachios.

Serve immediately with toasted baguette slices.