Whipped Feta with Honey-Roasted Pears

60 g feta, crumbled 30 g plain Greek yogurt 1 ripe but firm pear, cored and sliced into wedges 1 tsp olive oil 2 tsp honey, divided 15 g walnuts, roughly chopped 1 tsp lemon juice A few fresh thyme leaves (optional) 2–3 crostini or a small piece of warm flatbread Black pepper, to taste

Ingredient substitutions

• Plain Greek yogurt: Thick plain yogurt, drained briefly through a fine sieve
• Walnuts: Pecans
• Crostini or flatbread: Crackers sturdy enough to scoop the topping

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A dry sparkling wine
Its bright acidity and bubbles balance the creamy feta while complementing the sweet pears and honey.

Non-alcoholic: Sparkling water with a squeeze of lemon

Airy, tangy whipped feta is topped with tender pears caramelized in honey and toasted walnuts. Serve as a shareable appetizer with crisp crostini or warm flatbread.

Steps

1. Heat the oven to 200°C (400°F). Toss the pear wedges with olive oil and 1 tsp honey, then arrange them in a small baking dish. 2. Roast for 15–20 minutes, turning once, until tender with golden, caramelized edges. 3. Meanwhile, toast the walnuts in a dry skillet over medium heat for 2–3 minutes, stirring until fragrant. Set aside. 4. Blend the feta, Greek yogurt, lemon juice, and a pinch of black pepper until smooth and fluffy, scraping down the sides as needed. 5. Spoon the whipped feta onto a small serving plate. Arrange the warm pears on top, scatter over the walnuts and thyme, and drizzle with the remaining honey. 6. Serve with crostini or warm flatbread.

Tips for Whipped Feta with Honey-Roasted Pears

• Choose a pear that yields slightly near the stem but still holds its shape; very soft fruit may turn mushy.
• A small food processor or immersion blender gives the feta its smoothest, airiest texture.
• Toast extra walnuts while the pan is out; cooled leftovers make a useful crunchy topping for salads.

Storage

Refrigerate leftover feta and pears in a covered container within 2 hours and use within 3–4 days. Keep crostini or flatbread separate so it stays crisp.

Frequently asked questions

Can I make the whipped feta ahead?

Yes. Blend it up to 2 days ahead and keep it covered in the refrigerator; let it sit briefly at room temperature before serving for a softer, spreadable texture.

How do I know when the pears are ready?

They should be tender when pierced and have glossy, golden edges, while still holding their wedge shape.

Can I serve this without baking the pears?

Roasting gives the pears their caramelized flavor and tender texture, but the whipped feta also works with ripe pear slices for a fresher, crisp topping.