Whipped Feta On Sourdough Toast.
With grilled peaches & a pumpkin seed brittle.
For those of you that have never tried whipped feta, you’re missing out! It has all the salty & tanginess that you would associate with feta but with a lighter, creamier texture.
This goes well with so many different things. Served as a dip, used as a bed for some barbecued veggies, the possibilities are endless!
For this recipe, we’re spreading it on thick over a piece of toasted, homemade sourdough then topping with grilled peaches & a crunchy, pumpkin seed brittle.
A simple, summer lunch dish, that’s super easy to make.
Whipped Feta, Grilled Peaches, Pumpkin Seed Brittle & Sourdough Toast.
Serves 4-6 | Prep: 30 Minutes | Cook Time: 20 Minutes
Notes.
The bread I used for this recipe is a pumpkin seed sourdough loaf. The recipe for this can be found here.
Feel free to use any type of bread though, it doesn’t have to be sourdough or homemade.
The whipped feta recipe uses confit garlic. My recipe for this can be found on my blog. You can use raw garlic instead but it will have a stronger taste.
The whipped feta can be made ahead of time. It will keep in the fridge for 2-3 days.
The grilled peaches & toasted sourdough are cooked on the stove, in a griddle pan. You could also cook them on a barbecue.
Ingredients.
4-6 Slices Of Sourdough
Olive Oil - To Finish
Whipped Feta.
200g Feta
120g Mascapone
1 Honey
3 Cloves, Confit Garlic
1 Lemon, Zest & 1tbsp Of Juice
2 tbsp Olive Oil
Pumpkin Seed Brittle.
25g Pumpkin Seeds
100g Caster Sugar
Grilled Peaches.
4 Peaches, still slightly firm
2 tbsp Honey
1 tsp Thyme Leaves
Olive Oil
Method.
First, we’re making the whipped feta.
Crumble the feta into the bowl of a food processor then add in the mascarpone, honey, garlic & lemon juice. Turn the food processor on & slowly pour the olive oil in through hole in the lid.
Keep blitzing until smooth then check the seasoning, adding salt & pepper as needed. Set aside in the fridge until ready to serve.
Next, place the pumpkin seeds into a frying pan & toast over a medium heat, until golden. Pour out onto a baking tray lined with a silicone mat.
Add the sugar into a medium sized saucepan & place over a medium heat. As the sugar starts to liquefy, stir the caramel often to stop it from burning in different spots.
As the sugar starts to caramelise, keep stirring gently until it turns a deep, amber colour - just before it starts smoking.
*If there’s any lumps of sugar in your caramel, turn the heat down & continue cooking until smooth.
Pour the caramel all over the pumpkin seeds & leave to set.
Once firm, use a rolling pin (or blitz in a food processor) to break into a coarse brittle.
For the peaches, start by halving them & removing the stones. Cut each half in half again then place into a bowl, drizzle with a tsp of olive & mix to coat.
Place a griddle pan over a high heat & leave to get hot.
Once hot, add in the peach quarters & cook for 3-4 minutes on each side. Your looking for nice, dark grill lines.
When they’re cooked, add them back into the bowl & drizzle over the honey, season with sea salt & add in the thyme. Mix to combine.
Next, drizzle olive oil over both sides of the sourdough slices.
With the griddle pan still over a high heat, toast both sides of the bread then place each slice onto a plate.
Top each slice of sourdough with a generous amount of the whipped feta, followed by several wedges of peach & a handful of pumpkin seed brittle.
Drizzle with olive oil & serve.
Thanks for reading this week’s newsletter exclusive recipe.
See you next week!