Homemade cranberry sauce paired with creamy whipped feta on top of a crispy crostini. A perfect holiday appetizer!
Bring orange juice, water, sugar and rosemary to a boil in a medium saucepan, stirring occasionally.
Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.
Remove from heat, side aside to cool.
In a food processor, whip together feta, cream cheese, olive oil and salt & pepper.
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.
Spread whipped feta on lightly toasted baguette. Top with cranberry sauce. Garnish with sprig of rosemary if desired. Serve immediately.
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!