Corinne in Season

Whipped Feta with Cranberries & Pistachios

Yield: 6–8 as an appetizer

Your Thanksgiving appetizer duty, handled. This whipped feta is creamy and salty with a sweet-tart cranberry topping, crunchy pistachios, and a drizzle of honey. There’s barely any chopping, you can prep it ahead, and once everything’s piled into a dish, it looks like Martha Stewart herself stopped by to help. A little fresh orange zest on top brightens up every bite. Put out some toasted baguette and try to leave room for dinner. I dare ya.

Ingredients

• Cranberry Topping
• 2 cups fresh cranberries
• ¼ cup maple syrup
• Zest and juice of 1 orange
• ¼ teaspoon ground nutmeg
• Pinch of salt
• Whipped Feta
• 8 ounces block feta, drained
• ½ cup plain Greek yogurt
• 2 tablespoons olive oil
• ¼ teaspoon red pepper flakes
• 1 teaspoon honey, optional
• Toppings & Serving
• ¼ cup chopped pistachios
• 1–2 tablespoons honey, for drizzling
• Fresh thyme leaves
• Extra orange zest, for topping
• Freshly ground black pepper
• Toasted baguette slices or crackers

Instructions

1. Make the cranberry topping.

   Add the cranberries, maple syrup, orange zest and juice, nutmeg, and salt to a small saucepan. Bring to a gentle simmer over medium heat, then reduce to medium-low. Cook for 10–15 minutes, stirring occasionally, until the cranberries burst and the mixture is thick and jammy. Set aside to cool.

   2 cups fresh cranberries · ¼ cup maple syrup · Zest and juice of 1 orange · ¼ teaspoon ground nutmeg · Pinch of salt

2. Whip the feta.

   Add the feta, Greek yogurt, olive oil, red pepper flakes, and optional teaspoon of honey to a food processor. Blend for 2–3 minutes, scraping down the sides as needed, until smooth and creamy.

   8 ounces block feta, drained · ½ cup plain Greek yogurt · 2 tablespoons olive oil · ¼ teaspoon red pepper flakes · 1 teaspoon honey, optional

3. Put it together.

   Spoon the whipped feta into a shallow serving dish and use the back of a spoon to create a few swoops. Spoon the cooled cranberry topping over the center.

4. Add the finishing touches.

   Top with chopped pistachios, a drizzle of honey, fresh thyme, orange zest, and black pepper. Serve with toasted baguette slices or crackers.

   ¼ cup chopped pistachios · 1–2 tablespoons honey, for drizzling · Fresh thyme leaves · Extra orange zest, for topping · Freshly ground black pepper · Toasted baguette slices or crackers

Corinne's tips

corinneinseason.com