honey whipped feta and cranberry crostini
This bread would win Miss America.
I posted a preview of this dish on my Instagram a couple days ago and was shocked at how excited and intrigued people seemed to be about it. I guess the prettiness of the cranberry sauce really spoke to some of you. Cool shit. I figured the immediacy of that response warranted a quick turnover in writing up the recipe. So, here we are!
4 days out from Christmas, some of ya’ll are probably scrambling for fun appetizer ideas for your communal spreads, and this one is perfectly fitting. I initially had a different plan involving whipped feta, but I kept hearkening back to my mom’s salmon bruschetta which she always makes for Christmas Eve, and a toast just sounded like a swell idea. Besides, who’s gonna complain if you add more bread?
So much yumminess happening on a slice of toasted bread here, but you’ll be delighted at the simplicity of the process. Here I introduce my formula for coconut bacon, and incredible dupe for bacon crumbles that I’ve been chucking onto everything I possibly can lately. Namely, soups. Couple those tasty crunchies with sweet and salty whipped feta and a festive homemade cranberry jam, and you’ve got a hell of a stunner to enjoy.
A few moving parts, sure, but easy. Let’s giddy up to it.
I Smell Bacon!
Coconut bacon is not an exact replica of pork bacon, as the fat content just isn’t quite up to par. With the right seasoning combination, however, it’s right up most meat eaters’ alley. You’ve got the smoke, the pepperiness, and the touch of sweet any good strip of bacon contains.
For my rendition, I toss together some soy sauce, maple syrup, smoked paprika, black pepper, and chili powder with the unsweetened coconut chips. You must use those, not flakes or anything covered in sugar. Spread the seasoned coconut on a baking tray and bake for about 8-10 minutes. Watch it very carefully. This shit will burn to a crisp if you’re not attentive. Stir the coconut halfway through baking time.
The bacon won’t be 100% crispy when you take it out (unless it’s charred) but as it cools it will achieve that satisfying crunch you want. Just leave it on the tray as you prepped the rest of your dish.
Crannies Full of Cranberries
The cranberry sauce takes the most time of anything, but it’s just simmering time, so you can go about other business while it hangs out on the stovetop.
This sauce is a bit citrusy, a bit boozy thanks to red wine, and infused with rosemary and cinnamon for a wonderful warming spice. A good amount of brown sugar deletes the tartness of the fruit. Throw it all in a skillet and let it bubble away until the liquid mostly evaporates and you have a jammy cranberry sauce. Stir the mixture as it cooks every few minutes and monitor the heat. You don’t want a rolling boil, just a nice steady simmer.
While the berries go, I like to toast up my crostini. You can use several methods here: toaster, broiler, grill or grill pan, all are fine. Whatever you choose, I recommend a light brushing of olive oil for some moisture. I used my grill pan for about 2 minutes per side to get those pretty char marks. The broiler would be my second option. Again, a couple minutes is all you need.
And finally? The whipped feta. Again, easy peasy. Slap a block of feta, some cream cheese (very crucial to get that creamy texture), honey, and olive oil in your food processor and whiz away. You’ll likely have to stop a few times to scrape down the sides of the bowl and get all that cheese in its final smooth-ass form.
1 + 2 + 3 + 4 = Crostini
Once you’ve got those steps all done, you just need to assemble!
Spread lots of that feta all over the warm toasty bread, then drizzle a little honey and sprinkle coconut bacon. Finish with the cranberry sauce, a little more bacon if you wish, flaky salt, and fresh thyme. I managed about 8 good-sized toasts from these amounts, but I’d say 6-8 is a good bet. You can also make them mini so they serve a bigger crowd. No alteration needed in overall ingredient amounts – just cut you bread smaller.
These are best served a bit warm or at room temperature since the bread will boast the best texture. If you want to prep ahead, you can make up the whipped feta, cranberry sauce, and coconut bacon beforehand. Bare in mind that the bacon will lose its crunch as it sits out, but no sweat – reheat it quickly in the oven at 350 for about 3-5 minutes. Keep an eye on it to prevent a blackened mess.
Be ready for some more Christmasy appetizers the rest of this week. After all, those are my favorite for my family’s Christmas Eve celebrations. Hope you love em, too!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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honey whipped feta and cranberry crostini
Ingredients
coconut "bacon"
- 1 cups 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
crostini
- 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
- 1 French or sourdough baguette, sliced into 6-8 toasts
- fresh thyme and flaky sea salt, to serve
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- Whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Toss the coconut chips with the sauce and spread in a single layer on the baking sheet. Bake 8-10 minutes, stirring once halfway through baking time, until the chips begin to turn golden and crispy. Watch carefully – this shit tends to burn in the blink of an eye. Let cool on the pan – the bacon will crisp up more.
- 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 is cooked off.
- Meanwhile, in the bowl of a food processor, combine the feta, cream cheese, honey, and olive oil. Whip, scraping down the sides of the bowl with a spatula as needed, until very creamy and smooth, about 2-3 minutes.
- 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.
- Assemble! Spread whipped feta on the toasts. Drizzle with extra honey and sprinkle with bacon. Top with the cranberry sauce, extra honey, flaky salt, and fresh thyme, as desired.
