Appetizers and dips
Whipped Kefir Feta with Roasted Grapes
Salty whipped feta and kefir sit under warm roasted grapes in a sweet-savory appetizer that looks generous without being complicated.
Make it
Method
- Heat the oven to 180°C. Toss the grapes with 10 ml oil and half the thyme.
- Roast for 10 to 15 minutes, until lightly blistered but still holding their shape. Cool for 15 minutes.
- Blend the feta, kefir cheese, 15 ml oil, and pepper until airy and smooth. Scrape the bowl once.
- Spread the cheese on a plate. Spoon the warm grapes and their juices on top, then add the remaining thyme.
Warm fruit over cool cheese
Kefir softens feta and helps it whip smooth. Roasted grapes bring warm juice and sweetness, while thyme keeps the finish savory.
Store it
Store the cheese and grapes separately at 4°C or colder for up to 3 days. Assemble only what you will serve.
Taste the feta before adding anything
Feta brings the salt; this recipe adds none. Blend it with the thick kefir cheese before judging whether it needs anything else. Keep the roasted grapes separate until serving so their juices do not loosen the whole bowl.
If the cheese runs or grapes burst
Wet kefir cheese or grape juice can loosen the mixture; keep the grapes separate until serving and start with thick curd. Grape size and ripeness change the roasting time, so remove them when lightly blistered rather than waiting for every grape to split.