Active Time:20 minsTotal Time:25 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:25 mins
Total Time:
25 mins
Servings:8
Servings:
8
Cook Mode(Keep screen awake)Ingredients4ouncescrustywhole-wheat baguette, thinly sliced on the bias2tablespoonsunsalted butter, melted1(6-ounce)packagefeta cheesein brine, drained and crumbled (1½ cups)1/3cupreduced-fat cream cheese1tablespoonextra-virgin olive oil1largeclove garlic1/4cupcanned whole-berry cranberry sauce2teaspoonscoldwater1/4cupchopped walnuts, toasted (see Tip)1tablespoonhoney1teaspoonfresh rosemaryleavesFlaky sea salt(optional)Freshlyground black pepper(optional)
Cook Mode(Keep screen awake)
Ingredients
4ouncescrustywhole-wheat baguette, thinly sliced on the bias
2tablespoonsunsalted butter, melted
1(6-ounce)packagefeta cheesein brine, drained and crumbled (1½ cups)
1/3cupreduced-fat cream cheese
1tablespoonextra-virgin olive oil
1largeclove garlic
1/4cupcanned whole-berry cranberry sauce
2teaspoonscoldwater
1/4cupchopped walnuts, toasted (see Tip)
1tablespoonhoney
1teaspoonfresh rosemaryleaves
Flaky sea salt(optional)
Freshlyground black pepper(optional)
Directions
Preheat oven to 350°F. Brush both sides of baguette slices with melted butter; place in a single layer on a large rimmed baking sheet. Bake, flipping halfway, until golden brown and crispy, 10 to 12 minutes.
Meanwhile, add feta, cream cheese, oil and garlic to a food processor; process until a smooth whipped dip forms, 2 to 4 minutes, stopping to scrape down sides as needed. Transfer to a serving bowl.
Whisk cranberry sauce and water together in a small bowl until smooth; spoon over the feta. Sprinkle with walnuts, drizzle with honey and sprinkle with rosemary. Season with salt and pepper, if desired. Serve with the crostini.
To make aheadMake crostini (Step 1) and store in an airtight container at room temperature for up to 5 days. Refrigerate dip (Step 2) in an airtight container for up to 2 days. When ready to serve, let the dip come to room temperature, then whisk it until smooth (or pulse it a few times in the food processor). Proceed with Step 3.
To make ahead
Make crostini (Step 1) and store in an airtight container at room temperature for up to 5 days. Refrigerate dip (Step 2) in an airtight container for up to 2 days. When ready to serve, let the dip come to room temperature, then whisk it until smooth (or pulse it a few times in the food processor). Proceed with Step 3.
TipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Tip
For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Nutrition InformationServing Size: about 3 Tbsp. dip & 3 crostiniCalories 194, Fat 12g, Saturated Fat 6g, Cholesterol 26mg, Carbohydrates 14g, Total Sugars 7g, Added Sugars 2g, Protein 6g, Fiber 1g, Sodium 303mg, Potassium 20mg
Nutrition Information
Serving Size: about 3 Tbsp. dip & 3 crostiniCalories 194, Fat 12g, Saturated Fat 6g, Cholesterol 26mg, Carbohydrates 14g, Total Sugars 7g, Added Sugars 2g, Protein 6g, Fiber 1g, Sodium 303mg, Potassium 20mg
Serving Size: about 3 Tbsp. dip & 3 crostini
Calories 194, Fat 12g, Saturated Fat 6g, Cholesterol 26mg, Carbohydrates 14g, Total Sugars 7g, Added Sugars 2g, Protein 6g, Fiber 1g, Sodium 303mg, Potassium 20mg
EatingWell.com, December 2023
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