Whipped Feta and Roasted Grape Crostini
Toasted sourdough topped with cloud-soft whipped feta and jammy roasted grapes, finished with pistachios, thyme and a thread of honey.
Whipped feta is simply feta blitzed with a little Greek yogurt and olive oil until it's smooth enough to spread like whipped cream. It keeps the salty edge of the cheese but loses the crumble, which is exactly what you want under a juicy roasted grape.
These are a lovely thing to put out with drinks, and every component can be made ahead — the feta a day in advance, the grapes a few hours before. Warm the grapes briefly, assemble and eat.
Ingredients
- 300 g red or black seedless grapes, pulled from the stems
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves, plus extra to finish
- 1 small baguette or 12 slices of rustic sourdough
- 2 tablespoons olive oil, for brushing the bread
- 200 g feta cheese, drained
- 3 tablespoons thick Greek yogurt
- 2 tablespoons extra-virgin olive oil, for whipping
- 1 small garlic clove, grated (optional)
- A squeeze of fresh lemon juice
- Freshly ground black pepper
- 2 tablespoons pistachios, roughly chopped
- 1 tablespoon runny honey, for drizzling
Instructions
- Heat the oven to 200°C (400°F).
- Toss the grapes with the tablespoon of olive oil and the thyme leaves on a baking tray and spread them out in a single layer.
- Roast for 18–20 minutes, until the grapes have softened, split and released some juice. Set aside to cool slightly.
- Meanwhile, brush the bread slices with olive oil and toast them on a second tray for 8–10 minutes, until crisp and golden at the edges. Turn once if your oven browns unevenly.
- For the whipped feta, blitz the feta, Greek yogurt, extra-virgin olive oil, grated garlic (if using) and lemon juice in a food processor for 1–2 minutes, scraping down the sides, until completely smooth and fluffy. Taste and add black pepper.
- Toast the chopped pistachios in a dry pan over medium heat for 2–3 minutes, moving them constantly, until fragrant. Tip onto a plate to cool.
- To assemble, spread a generous spoonful of whipped feta over each toast, top with a few warm roasted grapes, then scatter with pistachios and a few thyme leaves.
- Finish with a thin drizzle of honey and a crack of black pepper. Serve straight away.
Cook’s tips
- Roast the grapes until a few burst — the released juice soaks into the toast and tastes wonderful.
- If your feta is very salty, use a little more yogurt and a touch less lemon.
- Warm the grapes for a minute in the microwave if you've made them earlier; warm grapes taste far better than cold ones on warm toast.
- Assemble at the last moment so the bread stays crisp under the feta.
Substitutions
- Use ricotta whipped with a little feta for a milder, creamier topping.
- Swap pistachios for toasted walnuts or flaked almonds.
- Try figs in place of grapes when they're in season — halve them and roast for a shorter time.
- A drizzle of balsamic glaze instead of honey adds a sharper finish.
Storage & reheating
Whipped feta keeps in an airtight container in the fridge for up to 3 days; bring it to room temperature and give it a quick stir before using. Roasted grapes keep for up to 4 days in the fridge. Assemble the crostini just before serving — the toasts lose their crunch once topped.
FAQ
Can I make whipped feta without a food processor?
Yes. Mash the feta thoroughly with a fork, then beat in the yogurt and olive oil with a sturdy whisk until it's as smooth as you can get it. It will be slightly less airy but still delicious.
How far ahead can I prepare this?
The whipped feta and the roasted grapes can both be made up to 3 days ahead and stored in the fridge. Toast the bread and assemble just before serving.
Is whipped feta suitable for vegetarians?
Feta is usually made with vegetarian rennet, but not always. If this matters to you, check the label or look for a cheese marked as vegetarian.
