honey whipped feta and cranberry crostini
With "bacon" to add a little jazzy smoke to the toast.
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.
Notes
*To make ahead: Prep through step 4, but do not toast the bread. Store the feta and cranberry sauce separately in the fridge for up to 3 days. Cover the coconut bacon and store at room temperature for up to 3 days. The bacon will lose its crisp. When ready to serve, reheat the bacon at 350 for 3-5 minutes. Toast the bread as directed, and assemble the toasts as directed.