Pickled blackberry and whipped feta tartines
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 23 Jun 23
- Updated: 18 Mar 24
These open sandwiches are topped with silky smooth whipped feta, piquant quick-pickled blackberries and peppery rocket leaves – a trio of flavours that come together in perfect harmony. They look pretty charming too, don’t you think?
Don’t waste the pickling liquid from the blackberries – it’s incredible in salad dressings. Try adding a splash of it to cocktails too – the fruity, slightly salty and tart flavour takes drinks like martinis to another level.
Ingredients
- 1 tsp caster sugar
- 1 tsp fine sea salt
- 4 tbsp white wine vinegar
- 150g blackberries
- 4 slices sourdough or crusty bread
- Small handful rocket
For the whipped feta
- 200g feta
- 150g greek yogurt
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
Method
- Combine the sugar, salt and vinegar in a bowl then stir in the blackberries. Set aside to quick pickle for at least 15 minutes.
- Meanwhile, make the whipped feta. Put the feta and yogurt in a food processor and whizz until smooth. Continue processing while drizzling in the olive oil until incorporated. Season to taste with salt and pepper, then add an extra swirl of oil.
- Toast or grill the bread until golden and crisp. Spread the whipped feta onto the toast, then spoon over the pickled blackberries and scatter over some rocket leaves. Drizzle with a little extra oil.
- Recipe from September 2022 Issue
Nutrition
- Calories
- 359kcal
- Fat
- 19.9g (10.2g saturated)
- Protein
- 14.5g
- Carbohydrates
- 28.9g (5.9g sugars)
- Fibre
- 3.2g
- Salt
- 3g
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