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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cranberry, Feta and Spiced Nut Crostini Topping Recipe

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This recipe for Cranberry, Feta and Spiced Nut Crostini Topping is from God's Love Made Edible, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 Tbsp salt
2 tsp ground ancho pepper
1 tsp ground cinnamon
1 pound walnut or pecan halves
1 egg white, room temperature
1 Tbsp water

2 cups dried cranberries (craisins)
1 1/2 Cups crumbled feta or goat cheese
1 bottle cranberry balsamic salad dressing
Directions:
Directions:
Preheat oven to 300 degrees. Mix sugars, salt, ancho pepper, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together. Roughly chop enough to equal about 2 cups.
Mix together chopped nuts, cranberries, and feta. Add enough cranberry balsamic dressing to moisten evenly. Serve with Crostini or crackers.
Personal Notes:
Personal Notes:
This relish can also be used as a base for a tasty salad. Just top spinach leaves with the relish and enough additional dressing to taste. The spiced nuts are also great on their own!

 

 

 

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