Honey Whipped Feta and Cranberry Delight Crostini This vibrant crostini combines creamy whipped feta with a tangy cranberry sauce, topped off with crunchy coconut and fresh herbs for a perfect party appetizer. Ingredients 1 cup unsweetened coconut chips 1 tbsp soy sauce 1 tbsp maple syrup 1 tsp smoked paprika 1/2 tsp chili powder 1/8 tsp black pepper 1 French or sourdough baguette, sliced into 6-8 toasts 2 cups fresh cranberries 1 cup orange juice 1/2 cup red wine 1/3 cup dark brown sugar 1/2 tsp ground cinnamon 2 sprigs fresh rosemary 8 oz block feta cheese 4 oz cream cheese 2 tbsp honey 1 tbsp extra virgin olive oil fresh thyme and flaky sea salt, to serve Instructions Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a bowl, whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Toss the coconut chips with the sauce and spread them in a single layer on the baking sheet. Bake for 8-10 minutes, stirring once halfway through, until golden and crispy. Let cool on the pan to allow them to crisp up further. In a large skillet, combine the cranberries, orange juice, red wine, brown sugar, cinnamon, rosemary, and a pinch of salt. Simmer on medium heat, stirring occasionally, for 12-15 minutes until the cranberries thicken into a sauce and most of the liquid cooks off. In a food processor, combine the feta, cream cheese, honey, and olive oil. Whip until very creamy and smooth, about 2-3 minutes, scraping down the sides as needed. Switch your broiler to high. Brush each crostini with olive oil and toast under the broiler for 1-2 minutes until golden to your liking. To assemble, spread the whipped feta on the toasts. Drizzle with extra honey and sprinkle with the coconut. Top with the cranberry sauce, more honey, flaky salt, and fresh thyme as desired.
