Whipped Feta Toast with Honey and Chilli

Nutrition per serving

Calories

330 kcal

Protein

12 g

Carbs

30 g

Fat

19 g

Fibre

2 g

Sugar

9 g

Sodium

480 mg

Values are estimates based on USDA FoodData Central and vary with brands and portioning.

Chef notes

This is the thing I make when someone turns up unannounced and I want to look like I have my life together. The trick people miss is the yogurt. Feta on its own whips up stiff and claggy, but a spoon of yogurt loosens it into something you can actually spread. Use a block of feta in brine, not the pre-crumbled stuff, which is drier.

Substitutions

• Feta: a firm goat cheese works too — Greek yogurt: cream cheese or a splash of milk|Honey: hot honey if you have it, then skip the chilli

Serving suggestions

A glass of something cold and this is a whole light lunch. Also good cut into fingers as a starter.

Storage

The whipped feta keeps in the fridge for three days in a sealed tub. Assemble the toast fresh.

Reheating

Do not reheat. Bring the feta spread to room temperature so it softens again.

Equipment

• Small food processor or stick blender
• Toaster

Variations

• Herby
• fold chopped mint or dill through the feta
• Roasted tomato
• pile warm blistered cherry tomatoes on top
• Cucumber
• add thin cucumber ribbons for crunch

Why it works

Blending breaks the feta into tiny particles and whips air into it, and the fat in the yogurt and oil coats those particles so the whole thing turns light and spreadable instead of grainy.

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