Whipped feta mousse with melba toast

  • serves 8
  • A little effort

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.



  • feta 100g block, well drained and patted dry with kitchen paper
  • lemon 1, juiced

  • soft cheese 200g tub
  • chives a small bunch, snipped

  • mixed leaves about 2 handfuls
  • walnuts 50g, toasted and finely chopped
  • olive oil

  • melba toast or crackers or crispbreads to serve


  • Step 1

    Crumble the feta into blender or food processor. Add 1⁄2 the lemon juice and whizz until smooth, then add the soft cheese with 1⁄4 tsp salt and whizz again until smooth. Stir in most of the chives and chill until ready to serve.

  • Step 2

    Just before you sit down to eat, toss the leaves, walnuts, the remaining lemon juice and 1 tbsp olive oil with some seasoning. Add a little pile to each of 8 starter plates. Use a spoon or two to shape a quenelle or dollop of the feta mousse to sit on each plate, too, then scatter with the remaining chives. Serve with the melba toast, crackers or crispbreads.

Nutritional Information

  • Kcals 168
  • Fat 16.1g
  • Carbs 0.6g
  • Fibre 0.5g
  • Protein 5g
  • Salt 0.8g