Description
Juicy strawberries are coated in a sweet and savory pistachio crust, skewered, and served with creamy whipped feta and a tangy cranberry drizzle. A delightful appetizer or dessert that balances fresh, nutty, and tart flavors.
Ingredients
- 16 large fresh strawberries, hulled
- 1 cup shelled pistachios, finely chopped
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 8 wooden skewers (6-inch)
- 4 ounces feta cheese, crumbled
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a shallow bowl, mix chopped pistachios, honey, olive oil, and salt until well combined.
- Dip each strawberry into the pistachio mixture, pressing gently to coat all sides. Place on prepared baking sheet.
- Bake for 8-10 minutes until pistachios are fragrant and lightly golden. Let cool slightly, then thread 2 strawberries onto each skewer.
- In a food processor, combine feta, Greek yogurt, and lemon juice. Blend until smooth and creamy. Set aside.
- In a small saucepan, combine dried cranberries, balsamic vinegar, and maple syrup. Simmer over low heat for 5-7 minutes until cranberries are plump and mixture thickens slightly. Strain to get a smooth drizzle, or leave chunky as desired.
- To serve, spread a dollop of whipped feta on a platter, arrange skewers on top, and drizzle with cranberry sauce.
- Serve immediately.
Notes
You can customize the seasonings to taste. For a vegan version, use dairy-free feta and yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: Mediterranean