Servings: 6 to 8
Prep time: 15 minutes
Cook time: 10 minutes
Chilling time: 30 minutes
Ingredients
- 200 g Quebec feta, drained
- 125 ml (½ cup) plain Greek yogurt
- 30 ml (2 tablespoons) olive oil
- 15 ml (1 tablespoon) lemon juice
- 250 ml (1 cup) fresh or frozen cranberries
- 60 ml (¼ cup) orange juice
- 60 ml (¼ cup) maple syrup
- 1 orange, zest finely grated
- 60 ml (¼ cup) salted pistachios, coarsely chopped
- Crackers or toast, for serving
- Salt and freshly ground black pepper, to taste
Preparation
- In a saucepan, combine the cranberries, orange juice, and maple syrup. Bring to a gentle boil, then simmer over medium-low heat for 8 to 10 minutes, until the cranberries burst and the mixture thickens slightly. Add the orange zest, stir, and let cool for about 30 minutes.
- In a food processor, combine the drained feta, Greek yogurt, olive oil, and lemon juice. Blend until smooth, creamy, and well combined. Season with pepper and adjust the salt to taste, taking into account the salt content of the feta.
- Spread the whipped feta generously in a shallow bowl or serving dish, using the back of a spoon to create slight indentations.
- Spoon the cooled cranberry compote over the whipped feta, then sprinkle with chopped pistachios. Serve with crackers or slices of toast.
