• Warm up leftover cranberry sauce (I'll add a recipe if you need to make it fresh) and set aside.
• Crumble an 8 oz block of feta into a food processor or blender. Pulse a few times to finely chop.
• Cut an 8 oz block of cream cheese into 8 squares and add to the food processor along with 2 TBSP honey. Blend until smooth and creamy.
• To a shallow bowl add whipped feta and top with cranberry sauce. Drizzle with honey and sprinkle with chopped roasted pistachios. Garnish with optional fresh orange zest and parsley for a little something extra.

FOR THE CROSTINI

• Slice baguette into quarter-inch slices. Choose cooking method below. I love the buttery stove top crostini best because they legit taste and smell like the bread from a grilled cheese sandwich. So delish!
• Buttery Stove Top Crostini: Set a cast iron skillet with 2 TBSP butter to medium high heat. Once the butter has melted and spread, arrange bread face down and cook for 3-4 minutes until golden. Add more butter, use tongs to flip, and toast the other side for approx 2 minutes, lowering heat as needed. The second side will cook a bit quicker than the first so keep an eye on them. Cool crostini on a wire rack. Repeat as needed for remaining bread.
• Oven Toasted Crostini: Preheat oven to 400ºF. Brush/pray both both sides of each slice with olive oil then place on the baking sheet in a single layer. Bake for 6-7 minutes, flip the crostini over, and continue baking another 6-7 minutes, or until lightly browned and toasty. Keep an eye on them to prevent overbrowning. Once they're ready, transfer to a wire rack to cool and crisp.

HOMEMADE CRANBERRY SAUCE

• Bring sugar, orange juice, and water to a boil in a small saucepan.
• Mix well and add cranberries.
• Once they return to a boil, reduce heat to medium-low and simmer until most of the cranberries have burst, approx 10 min.
• Leave as a whole berry sauce, mash with a fork for a more rustic sauce, or follow my lead and use an immersion blender (or any blender/processor really) to blend the sauce until smooth. Season with cinnamon and optional orange zest to taste.