Whipped feta with roasted grapes: I blended goat’s feta and Greek yoghurt into a smooth spread, piled it onto crisp rye toast and finished with blistered green grapes and lemon thyme. Salty, sweet and done in about 25 minutes - an easy starter you can prep ahead and assemble to serve.
Category
Snack
Servings
6
Prep time
15 minutes
Cook time
10 minutes
Whipped feta with roasted grapes: I blended goat’s feta and Greek yoghurt into a smooth spread, piled it onto crisp rye toast and finished with blistered green grapes and lemon thyme. Salty, sweet and done in about 25 minutes - an easy starter you can prep ahead and assemble to serve.
Ingredients
- 6 slices dark rye bread, crusts removed
- 2 tbsp olive oil
- sea salt
- 350g green seedless grapes
- 250g marinated goats feta cheese
- 100g Greek yoghurt
- 1 tbsp lemon thyme leaves
Directions
Prep the croutons
Preheat the oven to 200°C grill setting (390°F). Slice the bread into 3cm x 5cm rectangles, then place on a large oven tray.
- Drizzle with half the oil and season with salt. Place under the grill for a few minutes until golden and toasted.
Roast grapes
Change the oven to 220°C fan forced (430°F) and place grapes on a large oven tray.
- Drizzle with the remaining oil and season with salt. Roast for 3-4 minutes, until the skins are blistered.
Finish and serve
Combine the feta and yoghurt in a small food processor or blender and process until smooth. Check for seasoning.
- Spread the toasts with the whipped feta, then top with 2 grapes each and a sprinkle of thyme leaves and serve!
Recipe notes
Sourcing
Dark rye bread can be sourced from specialist bakeries and good quality green grocers. If you can't find it, then try using pumpernickle.
Storage
The croutons can be stored in an airtight container at room temperature and the whipped feta refrigerated
