089 / 100 · Breads, Spreads, and Little Bites
Whipped Feta with Roasted Grapes
About 1 1/2 cups whipped feta with roasted grapes Active 15 min Total 45 min
Roasted grapes provide warm, lightly collapsed pockets of sweetness over a cool, tangy feta cream. The combination needs very little else: olive oil, thyme, and lemon zest let the contrast carry the dish. Choose seedless grapes so every spoonful is easy to eat, and leave them whole during roasting so the skins hold some of the juice. Whipping the feta with thick yogurt smooths its crumbly texture without hiding its flavor. Serve the topping over the cheese just before the plate goes to the table.
Keep a warm topping over a cool base
Roast the grapes until they wrinkle and release a little juice while remaining whole. A small roasting dish collects those juices without reducing them to burnt syrup. A block of feta usually whips more smoothly than precrumbled cheese, and its natural salt generally seasons the entire plate. Scrape the processor bowl and blend until the grainy bits soften. Let the grapes cool until warm rather than piping hot before spooning them on, so the whipped base stays thick. Add the fruit just before serving to keep the contrasting white cheese and purple juices visible. Keep the presentation simple so the main ingredients remain clear.
Ingredients
- 12 ounces seedless red grapes, removed from stems and dried (340 g)
- 2 tablespoons olive oil, divided
- 1 teaspoon fresh thyme leaves
- 7 ounces block feta, drained and crumbled (200 g)
- 1/2 cup plain Greek yogurt (115 g)
- 1 teaspoon finely grated lemon zest
Set out
Small roasting dish, Food processor, Spatula, Shallow serving bowl
Allergens
Milk. Check ingredient labels and substitutions.
Make it
- Heat the oven to 400°F/200°C. Toss the dried grapes with 1 tablespoon oil and the thyme in a small roasting dish.
- Roast for 18–20 minutes, shaking the dish once, until the skins wrinkle and some juice collects. Let cool for 10 minutes, until warm rather than piping hot.
- Meanwhile, put the feta, yogurt, lemon zest, and remaining tablespoon oil in a food processor. Blend for 1–2 minutes, scraping the sides, until smooth and thick.
- Spread the whipped feta in a shallow serving bowl, making a well with the back of a spoon.
- Spoon the warm grapes and their roasting juices over the center. Serve promptly. Optional bread or crackers are separate accompaniments.
A useful detail
Do not add salt automatically: feta generally seasons the whole dish adequately.
Make it your own
- Use seedless green grapes in place of red grapes for a lighter-colored topping.
- Replace thyme with 1/2 teaspoon finely chopped rosemary, using the smaller amount because its flavor is stronger.
Keep it well
Refrigerate the cheese and grapes separately within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 3 days. Serve the cheese cold; rewarm the grapes separately if desired. Do not repeatedly warm the assembled dish.