Whipped Feta with Black Truffle Tapenade Pesto
When it comes to summer entertaining, there’s nothing better than chilled wine and tasty nibbles. Whether you’re needing a little something savoury to snack on whilst waiting for the main event or, prefer hosting a laid-back drinks party, this Whipped Feta with Black Truffle Tapenade Pesto & Olives ticks all the boxes to effortless hosting.
By now, I’m sure you’re all familiar with the whipped feta trend. If not, it’s definitely worth adding to your summer entertaining menu. By combining a salty soft cheese, in this case feta, although goat’s cheese works equally well, with a neutral creamy cheese – ricotta – you’ll be rewarded with a velvet-textured, spreadable cheesy dip. I’ve also added a dollop of thick yoghurt to the cheese mixture, which lends a tangy contrast to the richness of the tapenade.
Some weeks back, I posted a recipe for a Spinach and Ricotta Ravioli with Black Truffle Tapenade Pesto, which many of you have made and loved. If you have a smidgen of said tapenade still stashed in the fridge door, now would be a good time to use it up. Black Truffle Tapenade Pesto is available online from The Truffle Lady, Checkers, Spar and Checkers.
Whipped Feta with Black Truffle Tapenade Pesto & Olives
Serves 4-6
100 g soft ricotta
100 g feta
80 ml (1/3 cup) Greek yoghurt
30 ml (2 tablespoons) olive oil
30 ml (2 tablespoons) water
zest of half a lemon
10 ml (2 teaspoons) lemon juice
freshly ground black pepper
Black Truffle Tapenade Pesto
10 ml (2 teaspoons) Stonebarn Black Truffle Tapenade (imported by The Truffle Lady SA)
30 ml (2 tablespoons) basil pesto
30 ml extra virgin olive oil, plus extra for drizzling
70 g black Kalamata olives, pitted
basil sprigs, to finish
For the whipped feta, place the ricotta, feta and yoghurt in a blender. Blitz until smooth. Scrape down the sides, then add the olive oil, water, lemon zest and lemon juice. Blitz once more until well combined. Mix in the black pepper.
In a small bowl, combine the Stonebarn Black Truffle Tapenade, basil pesto and olive oil.
To serve, spread the whipped feta onto a serving plate. Spoon the tapenade over and swirl through.
Scatter over the olives and finish with basil sprigs. Offer with buttered crostini or fresh crusty bread.
