1. Let cream cheese thaw on the counter for 10-15 minutes before using. While cream cheese thaws, make cranberry compote. Add cranberries, orange zest, orange juice, and maple syrup to a bowl, and mix together. Add to a small saucepan on medium heat, and cook until cranberries burst, about 5-10 minutes. Remove from heat.

2. To make whipped feta, add thawed cream cheese, feta, chopped rosemary, and olive oil to a food processor or blender, and process until everything is well combined and smooth (making sure not to over blend). Texture should be light and whipped, not too chunky and not overly smooth.

3. Transfer to a bowl, and top with cranberry compote and some sprigs of fresh rosemary. Drizzle with additional maple syrup or honey, if desired. Serve with crackers or sliced baguette. I especially love it with rosemary crackers!