Whipped Feta & Roasted Grape Crostini
Photo via Pexels
This is the sort of starter that looks a little bit polished while being very easy to pull together. Salty whipped feta and cool Greek yogurt make a light, tangy base for burst roasted grapes, while pine nuts bring a buttery crunch. Serve it warm from the oven and let everyone grab a piece.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for pine nuts - we add the cheapest by default.
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Local shop180g feta
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Local shop120g Greek yogurt
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Local shop250g seedless red grapes
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Local shop8 slices sourdough
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Local shop4 sprigs thyme leaves
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Local shop1/4 tsp black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 35 minutes from start to finish.
Heat the oven to 200C / 180C fan. Put the grapes in a small roasting tin with 1 tbsp of the olive oil, the thyme and the black pepper, then roast for 18-20 minutes until the skins split and the juices turn syrupy.
Meanwhile, toast the pine nuts in a dry frying pan for 2-3 minutes, shaking often, until lightly golden.
Crumble the feta into a food processor, add the Greek yogurt and blend until smooth and airy.
Brush the sourdough slices with the remaining olive oil and toast them on a griddle pan or under the grill until crisp at the edges.
Spread the whipped feta generously over the warm toast, then spoon over the roasted grapes and any juices from the tin.
Finish with the toasted pine nuts and serve straight away.
Nutrition
Estimated per serving
Cook's tip
If you want to get ahead, whip the feta a few hours early and keep it chilled - just roast the grapes and toast the bread at the last minute.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout.