Description
An elegant and vibrant appetizer featuring a smooth, tangy whipped feta base topped with sweet and tangy marinated beetroot, fresh dill, and salty, crunchy pistachios.
Ingredients
Scale
For the Crust:
- 8 oz block feta cheese, drained
- 4 oz cream cheese, softened
- 3 tbsp extra virgin olive oil, divided
- 1 tbsp fresh lemon juice
- 2 medium cooked beetroots, finely diced
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1 small garlic clove, minced
- 1/4 cup shelled pistachios, roughly chopped
- 2 tbsp fresh dill, chopped
- Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Crust:
- In a food processor, combine the feta cheese, cream cheese, 2 tablespoons of olive oil, and lemon juice. Blend until completely smooth and creamy, scraping down the sides as needed. Season with a pinch of black pepper. Transfer to a wide, shallow serving bowl and use the back of a spoon to create swirls.
- In a small bowl, combine the diced beetroot, red wine vinegar, honey, minced garlic, and the remaining 1 tablespoon of olive oil. Stir well to combine and let marinate for at least 10 minutes.
- Spoon the marinated beetroot and its juices over the whipped feta. Top with the chopped pistachios and fresh dill. Drizzle with an extra glug of olive oil and another crack of black pepper. Serve immediately with crusty bread or crackers.
Notes
You can customize the seasonings to taste.