Whipped Feta with Cranberry Rosemary Compote

Courses:
Difficulty: Beginner
Feta
  • 16 oz Feta (best to use block feta)
  • 1/2 Cup Plain Greek Yogurt
  • 1-2 Tbsp Olive Oil
  • Pepper to Taste
    • For Compote
  • 1 1/2 Cup Fresh Cranberries
  • 2-3 Tbsp Brown Sugar
  • 1-2 Tbsp Fresh Rosemary
  • Zest & Juice from 1 Orange (Optional)
  • Salt & Pepper to taste
Instructions
  1. 1
    For Feta

    Make sure that the feta is at room temperature - I generally try to let it sit out for about an hour before whipping. Break into chunks into your food processor, add remaining ingredients. Pulse until it can be whipped - if you need to add a bit more liquid to help it along, add 1 T at a time of greek yogurt. Continue to whip until nice, light and fluffy. Spread onto your platter - top with compote & extra fresh cracked pepper!

  2. 2
    For Compote

    Keep it simple!

    Add all ingredients to a medium saucepan on low heat. Stir occasionally & let simmer for 20-25 minutes, until the cranberries have fully cooked down & it has a jam like consistency.  Let cool and add to your whipped feta!

Read it online: https://kitchenwithbritt.com/recipe/whipped-feta-with-cranberry-rosemary-compote/