Whipped Feta with Griddled Apricots (V)
The combination of sweet chargrilled apricots cuts the richness of the whipped feta, which is enhanced by a gentle chilli flavour and herbs.
Great as a summer party piece, serve as a side, or with some crusty sourdough as a centrepiece dish.Made using our Chilli, Balsamic, Oregano & Thyme Bread Dipper for some gentle heat, or try with our Blackberry, Thyme & Balsamic Bread Dipper for a gentler flavour.
Serves 4 as a side dish
INGREDIENTS
6 fresh apricots, each cut in half and stones removed 250g Feta cheese 150g good quality, full fat Greek yoghurt2 tbsp Cold Pressed Rapeseed Oil
A good drizzle of Chilli, Balsamic, Oregano & Thyme Bread Dipper or try with our Blackberry, Thyme & Balsamic Bread Dipper for a gentler flavourSprig or two of fresh oregano
Sea salt and freshly ground black pepper
Drizzle the base of a heavy griddle pan with cold pressed rapeseed oil over a medium to high hob heat, and once hot place the apricots cut side down. Alternatively, you can griddle these on a barbecue. Allow them to cook until slightly charred (should only take a couple of minutes), and then flip them over for a minute to slightly soften. Set aside to cool.
To make the whipped feta, place the feta and yoghurt in a food processor, and whilst blitzing the ingredients drizzle in the the 2 tbsps of cold pressed rapeseed oil until you have a fluffy consistency. Season with salt and pepper to taste.
To serve, spread the whipped feta mixture on a place and place the griddled apricots on top. Drizzle over the Chilli, Balsamic, Oregano & Thyme Bread Dipper to taste, and top with fresh oregano leaves.
