Pomegranate Whipped Feta Toast

For day 5 of my wine and appy mini-series, we have this deliciously fresh whipped feta toast! More accurately this should be called ‘whipped feta and ricotta toast’, since I went half and half with both the Feta and Ricotta, but the saltiness of the feta really takes over! This recipe was inspired by Bonterra Trattoria - one of my favourite Calgary restaurants. They had this whipped ricotta toast on their appetizer menu with THICK rich and creamy ricotta, topped with strawberries and fresh herbs, and I will never forget it! This is my rendition, and in my not-so humble opinion, it’s awesome.

The Pairing

I paired this with the Corte Bacaro Rosato Frizzante - a slightly sparkling, deep-coloured rose from Veneto, Italy made from the grape Refosco. This wine is off-dry (meaning it’s a bit sweet) with beautiful bright acidity and flavours of juice red fruit (strawberries and cherries) and spring flowers. This pairing is on point on so many levels! The matching red fruit flavours, the contrasting texture of the creamy cheese and the palate cleansing bubbles and acidity, and the matching sweetness - just perfect. You can grab this wine from my storefront if you’re in Calgary! This might be a hard one to find if you’re not local, so I would recommend a Prosecco Rose as an alternative!

My Recommendations / Wine Links

• My number one pick (YYC Link): Corte Bacaro Rosato Frizzante | Highlander Wine & Spirits

• Alternative (US Link): Francis Ford Coppola Diamond Collection Prosecco Rose

• Non-Alcoholic Alternative: Leitz Eins Zwei Zero Sparkling Rose

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Pomegranate Whipped Feta Toast

Yield: 2 large toasts

Author: Stephanie Cameron

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

A light and airy appetizer, dinner, snack - whatever you want to call it! The rich whipped feta mixture is made up of half feta and half ricotta with a lemony freshness from the lemon juice and zest, and the pomegranate, basil, pea shoots, and honey amp up the freshness and bring in that much need sweet to the salty! You can make these using large sourdough slices as pictured, or you can make them using baguette slices to make little crostinis for a larger group! Absolutely delicious, easy to throw together, and perfect for spring.

Ingredients

• Sourdough cobb, sliced into thick slices (can use baguette slices instead to make little crostinis! See notes for details)
• 2-4 tbsp butter
• 1 cup Feta Cheese
• 1 cup Ricotta cheese
• Juice from 1 medium lemon
• 1-2 tbsp lemon zest
• 2 tbsp olive oil
• 1/4 tsp sea salt to taste
• 1/4 cup pomegranate arils
• 1/4 cup fresh basil, chopped
• 1/4 cup pea shoots, chopped

Instructions

1. Add feta, ricotta, lemon juice, lemon zest, and olive oil to a medium sized bowl. Blend with a hand-blender until smooth and creamy. Taste and adjust with sea salt if needed.
2. Optional but recommended: Spoon whipped feta mixture into a medium-large freezer bag (or a piping bag if you have one). Keep in the fridge until ready to use. When ready, cut one corner of the bag so that you can be fancy and pipe it onto the toast.
3. Butter both sides of your bread slices. Heat a skillet to medium-high heat and toast both sides of the bread. (See notes if making crostinis).
4. Pipe or spoon your whipped feta mixture onto the toast. Top with pomegranate arils, lemon zest, sea salt, fresh basil, and pea shoots. Drizzle with honey to finish it off and serve immediately!

Notes

If wanting to make these more like a passed-appetizer for a large group, use a baguette instead of a sourdough Cobb, cut into 1 inch slices. Butter or drizzle with olive oil and bake in the oven at 400 degrees for about 8-10 minutes, flipping halfway.

Recommended Products

Corte Bacaro Rosato Frizzante

Lemon Zester / Garlic Grater

KitchenAid 5-Speed Ultra Power Hand Mixer

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