Whipped Feta with Candied Date Topper
6-8
servings15
minutes10
minutesOven
Basic
Looking for a quick and easy starter to serve guests with drinks or pre-dinner. This feta whip with sweet, salty and spicy date topping is just what you need. Perfect on a cooler day with the warmth of the oven baked topping and heat from chilli flakes.
Ingredients
- Candied Date Topper
12 Natural Delight Medjool Dates, pitted and torn
4 rashers smokey bacon, chopped
125 g Natural Delight Medjool Dates, softened in hot water for 30 mins prior
1/4 cup cup picked or chopped fresh rosemary
1 teaspoon brown sugar
1 Tbsp honey
1/2 teaspoon chilli flakes, using more or less to taste
- Feta Whip
280 g creamy feta, at room temperature
120 g cream cheese, at room temperature
2 tablespoons extra virgin olive oil and extra for finishing
A little milk to thin as required
sea salt
Crackers or fresh bread to serve
Method
- Preheat the oven to 200°C.
- Line a baking sheet with parchment paper.
- On the baking sheet, toss together the bacon, dates, half the rosemary, brown sugar, honey, and the chilli flakes.
- Arrange in an even layer. Tear the dates and scatter them around the bacon.
- Bake for 8-10 minutes, until the bacon is crisping.
- Meanwhile, combine the feta, cream cheese, olive oil, and a pinch of salt in a food processor and pulse until smooth and creamy. Use milk, one tablespoon at a time as required to bring the whip to your desired consistency.
- Spoon the feta whip onto a serving platter, then top with the warm dates and bacon. Drizzle over a little olive oil, the extra rosemary and a honey (optional).
- Serve with bread or crackers to scoop.
Cooking Notes
- The feta whip mix can be kept in the fridge for up to 3 days, but bring to room temp before serving.
