Description
An easy, colourful Mediterranean-inspired appetiser featuring creamy whipped feta, warm hot honey, crispy onions, crunchy pistachios, olives, fresh vegetables, pomegranate, and warm pita. It brings creamy, salty, sweet, spicy, and crunchy flavours together on one beautiful sharing board.
Ingredients
For the Whipped Feta
8 oz feta cheese, crumbled (225 g)
1/2 cup Greek yogurt (120 g)
2 tbsp extra-virgin olive oil (30 ml)
1 tbsp fresh lemon juice (15 ml)
1 small garlic clove, minced (3 g)
2 tbsp fresh dill, chopped (6 g)
1 tbsp fresh parsley, chopped (4 g)
1/4 tsp black pepper (0.5 g)
For the Crispy Onions
1 large yellow onion, thinly sliced (180 g)
2 tbsp all-purpose flour (16 g)
2 tbsp olive oil (30 ml)
1/4 tsp kosher salt (1.5 g)
For the Hot Honey Topping
3 tbsp honey (63 g)
1/2 tsp red pepper flakes (1 g)
1 tsp fresh lemon juice (5 ml)
For the Board
1/2 cup pistachios, roughly chopped (65 g)
1/2 cup Kalamata olives (75 g)
1/2 cup cherry tomatoes, halved (100 g)
1/2 cucumber, sliced (150 g)
1/4 cup roasted red peppers, sliced (45 g)
2 tbsp fresh dill (6 g)
2 tbsp pomegranate arils (30 g)
4 oz pita bread or pita chips (115 g)
Instructions
1. Add the crumbled feta, Greek yogurt, extra-virgin olive oil, lemon juice, minced garlic, fresh dill, parsley, and black pepper to a food processor.
2. Blend for 1–2 minutes, scraping down the sides if needed, until the whipped feta is smooth, creamy, and easy to spread.
3. Toss the thinly sliced onion with the flour and kosher salt until lightly coated.
4. Heat the olive oil in a skillet over medium heat. Add the onions and cook for 8–12 minutes, stirring frequently, until golden brown and crisp.
5. Transfer the crispy onions to a paper towel-lined plate and allow them to cool slightly.
6. Add the honey, red pepper flakes, and fresh lemon juice to a small saucepan. Warm over low heat for 1–2 minutes, stirring until smooth and fragrant. Do not boil.
7. Spoon the whipped feta onto a large serving board or platter and spread it into a generous layer using the back of a spoon. Create gentle swirls across the surface.
8. Drizzle the warm hot honey over the whipped feta, allowing some of it to settle into the swirls.
9. Scatter the crispy onions and roughly chopped pistachios over the whipped feta.
10. Arrange the Kalamata olives, cherry tomatoes, cucumber, and roasted red peppers around the whipped feta in small sections or scattered naturally across the board.
11. Sprinkle the pomegranate arils and fresh dill over the board.
12. Arrange the pita bread or pita chips around the edges for dipping and scooping.
13. Serve immediately while the whipped feta is creamy, the hot honey is warm, and the crispy onions are crunchy.
Notes
Blend the feta mixture long enough to achieve a smooth and spreadable texture.
Stir the onions frequently while cooking so they brown evenly without burning.
Warm the honey gently over low heat and do not bring it to a boil.
Add the crispy onions shortly before serving so they retain their crunch.
The whipped feta can be prepared ahead and refrigerated in a covered container. Allow it to soften slightly before spreading if needed.
The vegetables, olives, pistachios, and pomegranate can be arranged in different sections for an attractive presentation.
Pita bread and pita chips both work well for scooping up the whipped feta and toppings.
The board is best assembled close to serving time for the best combination of creamy, warm, crisp, and fresh textures.
The toppings can be customised with other fresh vegetables, herbs, nuts, or Mediterranean-style ingredients.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean