Recipe courtesy of Ree Drummond
Whipped Feta and Balsamic Grapes
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- Level: Easy
- Total: 35 min (includes cooling time)
- Active: 15 min
- Yield: 40 small bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 43
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 81 mg
The first time Ree ate roasted grapes was on a pizza. Here, she has developed a recipe to serve them as an appetizer with a citrusy, creamy feta dip, perfect for a cocktail party.
- Level: Easy
- Total: 35 min (includes cooling time)
- Active: 15 min
- Yield: 40 small bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 43
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 8 mg
- Sodium
- 81 mg
Ingredients
Balsamic Grapes:
Whipped Feta:
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Directions
- Preheat the oven to 375 degrees F.
- For the balsamic grapes: Toss the grapes with the balsamic glaze, olive oil and vinegar in a baking dish. Bake until the grapes are split and nicely roasted, 15 to 20 minutes. Remove from the oven, then toss and set aside to cool slightly.
- For the whipped feta: Crumble the feta into a food processor, then add the cream cheese, lemon zest and lemon juice. Blitz until smooth.
- Spread the whipped feta into a circle on a platter, then top with the balsamic grapes. Sprinkle with parsley and serve with crostini on the side.
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