Whipped feta mousse with melba toast
A lovely canapé, or light starter for a fancy dinner party. It takes minutes to prepare, and always looks pretty on the plate. Beetroot would work well this dish, if you want to bulk it out a little
Whipped feta with apricots, olives and oranges
Serves 4 - 5
Easy
Prep:
This savoury dip is great to kick off a party – loaded with festive dried fruits and nuts. The pomegranate drizzle adds an extra puckering twist
Skip to ingredients
- 30g pitted black olives
- 30g dried apricots
- 30g dried figs or prunes
- 30g jarred piquillo or cherry peppers
- 1 orangezested to make 1 tsp, juiced to make 1 tsp
- 200g feta
- 1 fat garlic clovefinely minced
- 1 lemonzested to make 1 tsp, juiced to make 2 tbsp
- 1 tsp dried dill
- 2 tbsp soured cream
- 2 tbsp pomegranate molasses
- 1 tsp white wine vinegar
- 20g toasted pine nuts
- breadsticks, crackers or cruditésto serve
Nutrition: per serving (5)
- kcal215
- fat14g
- saturates7g
- carbs13g
- sugars12g
- fibre2g
- protein8g
- salt1.5g
Method
step 1
Chop the olives, apricots, figs and peppers into small chunks, then mix together in a bowl. Add the orange zest, then mix.
step 2
Crumble the feta into a food processor, then add the garlic, lemon zest and juice, and dill. Whizz for 1 min at maximum speed, then scrape down the sides.
step 3
Add 1 tbsp of the soured cream, whizz again for 1 min, then scrape down again. Repeat with another tbsp of soured cream, whizzing for 1-2 mins until completely smooth. Taste for seasoning, adding more lemon, pepper or salt if needed. If you like it extra creamy, add another 1 tbsp of soured cream.
step 4
Mix together the molasses, orange juice and vinegar in a small bowl. Spread the whipped feta onto a large serving dish, then scatter over the apricot mixture. Sprinkle over the toasted pine nuts, spoon over the pomegranate drizzle, then serve with breadsticks, crackers or crudités.
