Description
Bright, creamy, and ready in under 20 minutes, this cranberry-whipped feta makes a fast, festive starter. It’s built from a jammy cranberry topping and a silky whipped feta base — assemble and serve with crostini, crackers, or crudités.
Ingredients
Scale
Cranberry compote
- 2 cups cranberries (fresh or frozen)
- 1/4 cup pure maple syrup
- Zest and juice from 1 orange
- 1/4 teaspoon ground nutmeg
Whipped feta
- 225 g (8 oz) block feta, drained of brine
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon red pepper flakes (or less to taste)
- 2 tablespoons extra virgin olive oil
Toppings
- 1/4 cup pistachios, roughly chopped
- 1–2 tablespoons honey, for drizzling
- Fresh thyme sprigs (optional)
Instructions
- Make the cranberry topping: In a medium saucepan combine the cranberries, maple syrup, orange zest, orange juice and nutmeg. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook, stirring now and then, until berries pop and the mixture thickens to a jammy texture — about 6–10 minutes. Remove from heat and let cool to room temperature.
- Blend the feta: Place the drained feta, Greek yogurt, chili flakes and olive oil in a food processor. Blend on high until the mixture is completely smooth and spreadable. If you don’t have a processor, an immersion blender or a sturdy hand mixer will do the job.
- Assemble the dip: Spoon the whipped feta into a shallow serving dish and smooth the surface. Spoon the cooled cranberry compote over the center. Scatter chopped pistachios on top, drizzle with honey, and tuck in a few thyme leaves if you like.
- Serve: Offer with toasted baguette slices, crackers, pita, or fresh vegetables.
Notes
- Crostini shortcut
- Slice a baguette into 1″ rounds, brush one side lightly with olive oil, and toast on a baking sheet at 400°F (200°C) for 5 minutes. Flip and toast another 5 minutes until golden and crisp.
- Make-ahead & storage tips
- Both components keep well in the fridge for up to 48 hours when stored separately in airtight containers. Bring them to room temperature (about 30 minutes) before plating.
- The compote can also be frozen for longer storage; thaw in the refrigerator before using.
- Substitutions & variations
- No feta? Swap in ricotta for a milder, creamier spread — whipped ricotta makes a lovely alternative.
- Want vegan options (Vegane Rezepte)? Try a firm tofu or plant-based feta-style spread with dairy-free yogurt, and replace honey with maple syrup.
- For extra depth, stir a splash of balsamic into the cranberry compote or add a squeeze of lemon to brighten the whipped feta.