Whipped Feta with Cranberries & Walnuts


4 ounces crusty whole-wheat baguette, thinly sliced on the bias 2 tablespoons unsalted butter, melted 1 (6-ounce) package feta cheese in brine, drained and crumbled (1½ cups) 1/3 cup reduced-fat cream cheese 1 tablespoon extra-virgin olive oil 1 large clove garlic 1/4 cup canned whole-berry cranberry sauce 2 teaspoons cold water 1/4 cup chopped walnuts, toasted (see Tip) 1 tablespoon honey 1 teaspoon fresh rosemary leaves Flaky sea salt (optional) Freshly ground black pepper (optional)

Preheat oven to 350°F. Brush both sides of baguette slices with melted butter;


place in a single layer on a large rimmed baking sheet. Bake, flipping halfway, until golden brown and crispy, 10 to 12 minutes.

Meanwhile, add feta, cream cheese, oil and garlic to a food processor; process until a smooth whipped dip forms,

2 to 4 minutes, stopping to scrape down sides as needed. Transfer to a serving bowl. Whisk cranberry sauce and water together in a small bowl until smooth; spoon over the feta.

Sprinkle with walnuts, drizzle with honey and sprinkle with rosemary. Season with salt and pepper, if desired. Serve with the crostini.

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