I love dishes made with ingredients I usually have in my kitchen. No part of this recipe is difficult, just break it into 3 steps, bread, feta and grapes.
This is a pretty fancy starter but all the elements can be made well in advance and assembled at the last minute. If you want to make delicious canapes this also works brilliantly on wafer thin slivers of sour dough bread or those tiny little croustad cups you can buy in some delicatessens It’s also great for a lunch dish.
I love whipped feta, and it can be used in salads, wraps, sandwiches or as a dip. It’s also really good with roasted vegetables or sun dried tomatoes.
The roast grapes are something you might not have tried before, but their sweetness works really well with the saltiness of the feta.
For the bread
1 Ciabatta loaf (you can use other breads like sour dough or French baguette if you prefer), cut into 1-2cm thick slices
1-2 Tbsp Olive oil
1 Clove of garlic
For the grapes
250 Grams Red grapes
1 Clove of garlic (finely chopped)
1/2 Tsp Salt
1/2 Dried thyme, or 3-4 sprigs of fresh thyme
For the Feta
200 Grams Feta cheese
2 Tbsp Yoghurt
1 Tbsp Olive oil
2 Scallions/spring onions (Optional), finely sliced
- Pre-heat your oven to 180 degrees. Remove the grapes from the stem and add to an oven proof dish along with the other ingredients. Swirl the grapes around to make sure they are coated with the oil, thyme and garlic. Bake for 25-30 minutes or until the skins start to blister, remove from the oven and allow to cool
- Place the sliced bread on a baking tray and drizzle with oil on each side. Bake in the oven for 10-15 minutes, remove and rub each slice with a clove of garlic
- In a large bowl, crumble the feta, and add the other ingredients and whip with an electric whisk for 5 minutes or until creamy.
- When the bread is cool, spread with a layer of whipped feta, and top with the roasted grapes
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