Ingredients:

  • 1 small baguette (approx. 250g), sliced
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Flaky sea salt
  • 1 cup (120 g) Fresh or frozen cranberries
  • 1/4 cup (60 ml) Water
  • 1/4 cup (50 g) Granulated white sugar
  • 1 small clementine or orange, zested
  • 1/4 tsp Ground cinnamon
  • Pinch of Ground cloves
  • 1 Tbsp (15 ml) Balsamic vinegar
  • 4 oz (115 g) Block of high-quality Feta cheese, drained well
  • 3 oz (85 g) Full-fat Cream cheese, softened
  • 1 Tbsp (15 ml) Milk (whole or semi-skimmed)
  • 1/2 tsp Freshly cracked black pepper
  • 1/4 cup (30 g) Toasted walnuts, roughly chopped
  • 1 Tbsp Fresh thyme leaves, finely chopped
  • Honey or maple syrup (optional, for drizzling)

Instructions:

  1. Prepare the Crostini: Preheat the oven to 180°C (350°F). Toss the baguette slices with olive oil and flaky salt. Arrange on a baking sheet and bake for 8–10 minutes, flipping halfway, until golden brown and crisp. Cool completely on a wire rack.
  2. Cook the Spiced Cranberry Compote: In a small saucepan, combine cranberries, water, sugar, cinnamon, and cloves. Bring to a simmer over medium heat. Reduce heat and simmer gently for 10–12 minutes until most berries have burst and the mixture thickens slightly. Stir in the orange zest and balsamic vinegar. Transfer to a bowl and refrigerate for at least 30 minutes to chill and thicken fully.
  3. Make the Whipped Feta: Place the drained feta, softened cream cheese, black pepper, and milk into a food processor. Process on high speed for 3–5 minutes, scraping down the sides, until the mixture is completely smooth, airy, and resembles thick whipped cream. Adjust consistency with milk if necessary.
  4. Assemble the Crostini: Generously spread or pipe the whipped feta onto each cooled crostini base. Top with approximately 1 teaspoon of the chilled cranberry compote. Garnish with the chopped toasted walnuts and a pinch of fresh thyme leaves. For an extra touch, drizzle with honey just before serving.