Description
A delightful appetizer featuring crispy spiced coconut chips, a creamy whipped feta and cream cheese blend sweetened with honey, and a vibrant homemade cranberry sauce. Served on toasted baguette slices and garnished with fresh herbs and flaky sea salt, this Honey Whipped Feta and Cranberry Crostini offers a perfect balance of sweet, savory, and tangy flavors in every bite.
Ingredients
Scale
Spiced Coconut Chips
- 1 cup 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
Cranberry Sauce
- 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
- Pinch of salt (to taste)
Whipped Feta Spread
- 8 oz block feta cheese
- 4 oz cream cheese
- 2 tbsp honey
- 1 tbsp extra virgin olive oil
For Assembly
- 1 French or sourdough baguette, sliced into 6-8 toasts
- Extra honey, for drizzling
- Fresh thyme, for garnish
- Flaky sea salt, for sprinkling
Instructions
- Preheat and Prepare Coconut Chips: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Spice and Bake Coconut Chips: In a bowl, whisk together soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Toss the unsweetened coconut chips in this mixture until evenly coated. Spread them in a single layer on the prepared baking sheet and bake for 8-10 minutes, stirring once halfway through to ensure even crisping. Keep a close eye as they can burn quickly. Once done, let them cool on the pan to crisp up further.
- Prepare Cranberry Sauce: In a large skillet over medium heat, combine fresh cranberries, orange juice, red wine, dark brown sugar, ground cinnamon, fresh rosemary sprigs, and a pinch of salt. Simmer the mixture for 12-15 minutes, stirring occasionally until the cranberries burst and the sauce thickens, reducing most of the liquid for a rich consistency. Remove the rosemary before assembling.
- Make Whipped Feta Spread: While the cranberry sauce simmers, place the block of feta cheese, cream cheese, honey, and extra virgin olive oil into the bowl of a food processor. Whip the ingredients together for 2-3 minutes, scraping down the sides with a spatula as necessary, until the mixture is creamy and smooth.
- Toast the Baguette Slices: Switch on your oven broiler to high. Lightly brush each baguette slice (crostini) with olive oil and toast them under the broiler for 1-2 minutes, watching closely, until golden and crisp to your preference.
- Assemble the Crostini: Spread a generous layer of whipped feta on each toasted baguette slice. Drizzle with additional honey, sprinkle the spiced crispy coconut chips on top, add a spoonful of the warm cranberry sauce, then finish with extra honey drizzle, a pinch of flaky sea salt, and fresh thyme leaves for garnish.
Notes
- Watch the coconut chips carefully while baking as they can burn quickly.
- Remove rosemary sprigs before serving the cranberry sauce to avoid bitterness.
- Use fresh cranberries for the best texture and flavor in the sauce.
- The recipe can be made ahead by preparing the cranberry sauce and whipped feta in advance; assemble just before serving.
- For a vegan alternative, substitute feta and cream cheese with vegan cream cheese and omit honey or use a vegan-friendly alternative.
- If red wine is not preferred, use additional orange juice or cranberry juice for cooking the sauce.
