Measure all ingredients for the hot honey and add to a small microwave safe bowl. Heat in short bursts of 15-20 seconds until syrupy and runny. Stir well before and between bursts of heating. Set aside until ready to assemble.

To the bowl of a food processor, add the feta cheese, cream cheese, and cottage cheese. Pulse several times to combine, then process until smooth and creamy, pausing to scrape the sides with a soft spatula as needed.

Use a spoon to spread the whipped feta across each piece of toasted baguette. Leave some bumps and ridges so the hot honey will collect on top. Place in a single layer on a serving tray or platter.

Sprinkle the chopped pecans over each crostini and add a small sprig of fresh rosemary to each. Drizzle the hot honey over the top and add cracked black pepper.

Serve alongside any remaining hot honey for re-garnishing as needed.