Hot Honey Whipped Feta with Roasted Grapes
This is one of our favourite things to put out when friends come round: salty whipped feta, warm roasted grapes that have just started to burst, and a drizzle of our own wildflower honey warmed with chilli and a splash of cider vinegar. It takes about 25 minutes and looks far fancier than the effort it takes.The hot honey is the star. Make a jar of it and you will find yourself putting it on pizza, halloumi, roast veg and cheese boards too.
Ingredients
Method
- Roast the grapes: heat the oven to 200°C (180°C fan). Toss the grapes with the olive oil and rosemary on a small tray and roast for 15 minutes, until they start to burst.
- Make the hot honey: put the honey, chilli flakes and cider vinegar in a small pan over a very low heat for about 5 minutes, just until the honey is thin and runny. Don’t let it boil. Take it off the heat and leave it to infuse while you whip the feta.
- Whip the feta: blitz the feta, yoghurt, garlic and olive oil in a food processor for 1–2 minutes until completely smooth, scraping down the sides once.
- Assemble: spread the whipped feta in a shallow bowl and swirl it with the back of a spoon. Pile the warm grapes on top and drizzle generously with the hot honey. Serve with toasted sourdough or crackers.
Notes
Go gently with the honey. Warm it only until it runs freely. Boiling scorches the sugars and flattens the floral flavour of the wildflower honey.
Hot and cold. Serve the feta cool or at room temperature with the grapes straight from the oven. The contrast is what makes it.
Make ahead. The whipped feta keeps for up to 3 days in an airtight container in the fridge. If it firms up, loosen it with a splash of olive oil.
A jar of hot honey. Scale it up for a 340 g jar: 340 g honey, 20 g chilli flakes and 20 ml cider vinegar, warmed the same way. Strain out the flakes for a smooth drizzle, or leave them in. The vinegar adds a little water, so it won’t keep for ever like plain honey: store it sealed in a cool cupboard and use it within a few weeks.
Swaps. Nut-free as written. For dairy-free, use a plant-based feta and coconut yoghurt. Some feta is made with animal rennet, so check the label if you are cooking for vegetarians.
Nutrition (approximate, per serving, 6 servings): 215 kcal, fat 14 g (saturates 7 g), carbohydrate 18 g (sugars 16 g), fibre 0.5 g, protein 6 g, sodium 430 mg.
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