Cranberry Whipped Feta Crostini

Cranberry Whipped Feta Crostini


Cranberry Chutney:

2 cups of cranberries (this will also work for strawberries)
4 tbsp honey + 2 tbsp honey to drizzle on top of the crostini
2 springs fresh thyme
2 tbsp Carandini Emilio Balsamic Vinegar of Modena
Pinch of salt
Topping: ¼ cup chopped pistachios     

Whipped Feta:

8oz feta
4oz cream cheese
1 tsp lemon
¼ cup olive oil
Pinch of salt"


Add all of the ingredients to a medium stock pot and place over med/low heat. Cook until thickened and remove the thyme. Set aside. Add all of the ingredients to a food processor & blend until smooth.
Cut a baguette into slices, spread the whipped feta on top, add the cranberry chutney, drizzle honey on top & sprinkle with pistachios. 

Created for Carandini by Danielle Cochran @thesaltycooker