Summer Garden Whipped Feta Bites

Whipped Feta:
Break the feta into chunks and add it to a food processor. 

Add cream cheese, greek yogurt, olive oil, honey, lemon zest 

Blend for 2-3 minutes, scraping down the sides as needed, until it’s completely smooth and fluffy. If the mixture is still clumpy add 1 Tbsp of ice cold water and mix well.

Keeps in the fridge for up to 3 days. 


Blackberry Thyme Hot Honey:
In a small saucepan combine the honey, blackberries, thyme sprigs and sliced jalapenos. 

Warm over low heat for 8-10 minutes. You want it steaming gently - don’t let it boil

Lightly mash the blackberries with the back of a spoon to release their juice

Remove from the heat and let everything steep together for another 10-15 minutes. After 10 minutes taste to see if you need more jalapeno heat, let it steep longer. 

Strain through a fine mesh sieve, pressing gently on the blackberries to extract the juice.

Stir in the apple cider vinegar, lemon juice and a pinch of flaky salt. Let cool before serving 



Serving Directions:
Pipe whipped feta onto cracker and top with a grilled peach, blackberry hot honey, grated frozen jalapeño & flaky sea salt.

Serve immediately.