Creamy whipped feta, light and airy with a tangy finish, paired with jammy roasted grapes that burst with natural sweetness and subtle caramel notes. The contrast of salty and sweet creates a rich, elegant bite that’s both comforting and refined.

Ingredients

• 8 oz block feta cheese
• 1/2 cup Greek yogurt or 4 oz cream cheese
• 1 tbsp olive oil
• 2 cups red grapes
• 1/2 tsp salt
• 1 tsp fresh thyme
• 1/3 cup walnuts
• 2 tbsp hot honey (or honey + chili flakes)
• Fresh cracked black pepper
• Pita chips, crostini, or crackers for serving

Instructions

• Preheat oven to 400°F. Toss grapes with olive oil, salt, and thyme on a baking sheet. Roast for 15–20 minutes until soft and jammy.
• Toast walnuts in a dry skillet over medium heat for 3–5 minutes. Roughly chop.
• In a food processor, blend feta, Greek yogurt (or cream cheese), and olive oil until smooth and fluffy.
• Taste and adjust with pepper or lemon zest if desired.
• Spread whipped feta onto a plate or shallow bowl.
• Top with roasted grapes and any juices.
• Sprinkle with chopped toasted walnuts.
• Warm the hot honey and drizzle generously over the top.
• Finish with cracked black pepper and more thyme.
• Serve with pita, crostini, or crackers.

Notes

• Make whipped feta up to 1 day in advance and refrigerate.
• Use figs, cherry tomatoes, or peaches instead of grapes.
• For nut-free version, skip walnuts or use pumpkin seeds.
• To make hot honey: mix honey with chili flakes and warm slightly.

Recipe from Sool Food