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3 cranberry whipped feta crostini on cutting board

Cranberry Whipped Feta Crostini

Homemade cranberry sauce paired with creamy whipped feta on top of a crispy crostini. A perfect holiday appetizer!

Course Appetizer

Ingredients

Cranberry Sauce

  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup water
  • 1/3 cup sugar
  • 1/2-1 tablespoon fresh rosemary, chopped (optional, feel free to leave out if you're not a fan of rosemary)
  • 6 ounces (almost 2 cups) fresh cranberries

Whipped Feta

  • 6 ounces crumbled feta
  • 2 ounces cream cheese, softened
  • 2 tablespoons olive oil
  • fresh ground salt & pepper to taste

Crostini

  • baguette, sliced and lightly toasted

Instructions

Cranberry Sauce

  1. Bring orange juice, water, sugar and rosemary to a boil in a medium saucepan, stirring occasionally.

  2. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

  3. Remove from heat, side aside to cool.

Whipped Feta

  1. In a food processor, whip together feta, cream cheese, olive oil and salt & pepper.

  2. Blend until smooth and creamy (drizzle in more olive oil if you’d like a creamier consistency), about 3-5 minutes, scraping the sides of the bowl as needed.

Assemble Crostini

  1. Spread whipped feta on lightly toasted baguette. Top with cranberry sauce. Garnish with sprig of rosemary if desired. Serve immediately.

Recipe Notes

Both the cranberry sauce and whipped feta can be made ahead of time and stored (separately) in the fridge. The cranberry sauce just gets better after sitting a day or two!