Cranberry Whipped Feta Crostini

Cranberry Whipped Feta Crostini are an easy holiday appetizer made with creamy whipped feta, sweet and tangy cranberry chutney, honey, and crunchy pistachios piled onto toasted baguette slices. The cranberry chutney and whipped feta can both be prepped ahead, so when everyone shows up for Thanksgiving or Christmas, all you have to do is assemble and serve.

• Made for the holidays: Cranberries make these feel right at home at Thanksgiving, Christmas, Friendsgiving, or any holiday party.
• Easy but SO pretty: The bright cranberry chutney over white whipped feta with green pistachios looks gorgeous on a holiday appetizer platter.
• Sweet + salty: Tangy feta, tart cranberries, honey, balsamic, and pistachios give you a little bit of everything in one bite.
• Prep ahead: Make the cranberry chutney and whipped feta ahead of time and keep them refrigerated separately until you’re ready to assemble.
• Perfect finger food: No forks, bowls, or complicated serving situation. Grab one and go.

• Cranberries: Fresh cranberries become thick, tart, and jammy as they cook.
• Honey: Sweetens the cranberries and is also drizzled over the finished crostini.
• Fresh thyme: Adds a subtle savory flavor that works really well with both the cranberry and feta.
• Balsamic vinegar: Gives the chutney a little acidity and deeper sweet-tangy flavor.
• Salt: Balances the sweetness.
• Feta cheese: The salty, tangy base of the whipped feta.
• Cream cheese: Helps make the feta smooth, creamy, and spreadable.
• Lemon juice: Adds a little brightness.
• Olive oil: Helps everything whip together into a creamy consistency.
• Salt: Add just a pinch since feta is already salty.
• Baguette: Slice and toast until crisp before adding the toppings.
• Pistachios: Add crunch and that pretty pop of green.
• Honey: A final drizzle gives you that sweet and salty finish.

• Make the cranberry chutney: Cook the cranberries, honey, thyme, balsamic vinegar, and salt over medium-low heat until thickened. Remove the thyme and let it cool.
• Whip the feta: Add the feta, cream cheese, lemon juice, olive oil, and salt to a food processor and blend until smooth and creamy.
• Toast the crostini: Slice the baguette and toast the pieces until lightly golden and crisp.
• Assemble: Spread each crostini with whipped feta and spoon cranberry chutney over the top.
• Finish: Drizzle with honey, sprinkle with chopped pistachios, and serve.

One of the best things about this appetizer is that you can do most of the work ahead of time. Make the cranberry chutney and whipped feta, then keep them covered in the refrigerator until you’re ready to serve. Toast the baguette and assemble the crostini right before serving so the bread stays nice and crisp. Add the honey and pistachios at the end and they’re ready to go.

If these are going out before Thanksgiving dinner, follow them with my Roasted Turkey, creamy Mashed Potatoes, and Classic Green Bean Casserole. And because every holiday table needs bread, add a basket of Soft & Fluffy Dinner Rolls.

• Let the cranberry chutney cool. Don’t spoon hot cranberry chutney directly onto the whipped feta.
• Blend the feta until really smooth. Give the food processor enough time to turn the feta and cream cheese creamy rather than leaving it crumbly.
• Don’t assemble too early. You can prep almost everything ahead, but wait to put the crostini together so the bread stays crisp.
• Taste before adding more salt. Feta is naturally salty, so you may need very little additional salt.
• Save the pistachios for serving. Adding them at the end keeps them crunchy.

Store the cranberry chutney and whipped feta separately in airtight containers in the refrigerator for up to 4 days. Keep the toasted baguette slices separately at room temperature. Once assembled, the crostini are best eaten the same day so the bread stays crisp. I don’t recommend freezing them.