For the Compote

• 1 batch Bud’s Cranberry Apple Pear Compote
• 7 ounces of feta cheese, in the brine, drained, and cut into small cubes
• 1 garlic clove, minced
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon fresh thyme leaves
• 6 ounces cream cheese, room temperature
• 2 tablespoons honey
• 2 to 3 tablespoons extra-virgin olive oil
• Crackers or lavash crackers for serving

For the Garnish

• 2 tablespoons coarsely chopped toasted pistachios
• Fresh thyme sprigs