- 1 (8 oz) block of feta
- 1 (8 oz) block of cream cheese, softened
- 1 garlic clove, minced
- 4–5 sprigs of fresh thyme, stemmed and chopped
- Drizzle of dry white wine (optional)
Honey-Balsamic Roasted Grapes Topping:
- 1 cup whole green grapes
- 1 cup whole red grapes
- Olive oil
- 2 tablespoons of honey
- 1 tablespoon balsamic vinegar
- Flaky sea salt, for garnish
- Fresh herbs, such as thyme or mint, for garnish
Cucumber Tzatziki Topping:
- 1 English cucumber, finely diced
- 1 cup plain Greek yogurt (2% or whole milk)
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh dill, plus more for garnish
- Additional English cucumber, thinly sliced, for serving
- Thinly sliced radishes, for serving
Caramelized Butternut Squash & Cranberry Topping:
- 2 cups peeled, cubed, and seeded butternut squash
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper
- Chopped fresh sage
- Pinch of cinnamon
- Pinch of nutmeg
- 1 cup dried cranberries or cherries
- Another drizzle of balsamic vinegar, for serving
Caramelized Onion & Gruyere Dip with Soppresata:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion, finely minced
- 1 tablespoon brown sugar
- Salt and pepper
- 1 (8 oz) block of cream cheese
- 8 oz gruyere cheese, grated
- Thinly sliced soppresata, for serving
- French baguette
- Cinnamon raisin or cranberry bread
- Whole grain/seeded bread
- Pumpernickel/rye bread
- Sliced apples
- Pomegranate arils
- Fresh or dried figs
- Crackers or breadsticks
- Flowers, for decorating
- Mini, pumpkins for decorating
For the Whipped Feta:
- Place the feta cheese in the bowl of a food processor and pulse until finely broken up. Add in the cream cheese, garlic, and thyme and blend the mixture until completely smooth.
- Add in the wine and season with salt and pepper to taste. Blend again. Transfer the dip to a container, cover, and chill for a couple hours before eating. You can definitely eat it right away, but I find that it tastes even better after the flavors have some time to meld.
For the Honey-Balsamic Roasted Grapes Topping:
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Spread the grapes out in an even layer and then drizzle with the oil, honey, and vinegar. Season generously with salt.
- Roast for 15-20 minutes, shaking the pan occasionally, or until the grapes begin to blister and the liquids become syrupy.
- Cool slightly and then transfer to a serving dish. Garnish with fresh herbs.
- I like this crostini on the sweet bread (cinnamon raisin/cranberry), topped with a layer of the whipped feta and then a spoonful of the grapes and their juices.
For the Cucumber Tzatziki Topping:
- Grate the peeled cucumber on a box grater. Place the grated flesh in a fine-mesh strainer lined with paper towels. Allow it to sit for 15 minutes. Squeeze the excess moisture out of the cucumber and then place it in a bowl.
- To the bowl, add the remaining ingredients and mix well. Season, to taste, with salt, pepper, and additional lemon juice. Cover and refrigerate the mixture for at least 20-30 minutes before serving. The sauce can be made a few days ahead (which makes it taste even better).
- I like this crostini on one of the savory breads (pumpernickel is delicious!). Spread some of the tzatziki on the bread and top with slices of cucumber, radish, and a few pinches of fresh dill.
For the Caramelized Butternut Squash & Cranberry Topping:
- I make this topping at the same time as the roasted grapes.
- Preheat the oven to 400°F and spread the cubed squash out in an even layer.
- Drizzle with oil, vinegar, and season with the salt and spices. Add a few teaspoons of chopped fresh sage.
- Roast in the oven, stirring once or twice, for 20-25 minutes or until the squash is tender and caramelized in spots.
- Add the dried fruit directly to the sheet pan and toss to combine.
- Transfer to a serving dish, drizzle with a little more balsamic vinegar, and serve warm or at room temperature.
- This topping is delicious on its own or paired with the whipped feta. I like it on any bread option!
For the Caramelized Onion & Gruyere Cheese Spread with Soppresata:
- Melt the butter and oil together in a skillet.
- Add the onion and cook over medium heat for a few minutes.
- Reduce the heat and add the sugar and a good pinch of salt. Cook, stirring frequently, until the onions are caramelized, about 20 minutes.
- Transfer the onions to a bowl and add the cream cheese and gruyere. Stir well to combine, and season, to taste with a little salt and pepper.
- Spoon the dip/spread into a bowl and serve with the sliced soppresata alongside.
- To make these crostini, spoon some of the cheese dip/spread onto a piece of bread and top with a couple slices of the soppresata.
For the Bread:
- I like to toast some of the bread and leave some untoasted.
- Line your sliced bread up in an even layer on a baking sheet and drizzle with olive oil. Sprinkle with salt.
- Toast in a 400°F oven for 10-15 minutes or until the bread is golden around the edges and crisp.
- All of the toppings can be made completely ahead and served at room temperature (or warmed up before serving, if that’s preferred).
- I suggest making everything ahead, including slicing up your bread. Toast off your bread before serving and set up the crostini bar so that everyone can top toasts however they like.
- You can also adjust the sizing of this to your needs. Have a small group? Pick 2-3 toppings and 2 bread options. Fill in with your favorite fruits and snacky bites! This is a highly customizable idea.