Pickled blackberry and whipped feta tartines

Name: Pickled blackberry and whipped feta tartines
Yield: Serves 4
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 23 Jun 23
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 20 min

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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

Nutrition: per serving

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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