Whipped Feta with Hot Honey and Pistachios
Whipped Feta with Hot Honey and Pistachios, with measured ingredients and a clear cooking method. Serve with Saison for a relaxed ProjectBeer table.
appetizer · Serves 4
Whipped Feta with Hot Honey and Pistachios
Bring whipped feta with hot honey and pistachios to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Saison when the food is ready.
Ingredients
Serves 4
200 g vegetarian feta
100 g Greek yoghurt
2 tbsp honey
1/2 tsp chilli flakes
25 g pistachios, chopped
1 tbsp olive oil
1 lemon, zested
4 flatbreads
Instructions
Blend feta, yoghurt, oil and lemon zest until smooth and light. Chill for 20 minutes.
Warm honey and chilli over low heat for 1 minute without boiling.
Toast pistachios in a dry pan for 2 minutes. Warm flatbreads in a dry frying pan for 30 seconds each side.
Spread feta in a shallow bowl, swirl over honey and scatter with nuts. Tear bread for scooping.
Serving Suggestions
Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.
Pairing Tips
Start with Saison. Peppery yeast character and a dry finish suit herbs, vegetables and creamy textures; lively carbonation keeps each mouthful fresh. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.