Hot Honey Whipped Feta with Crispy Brussels Chips
A sensational appetizer that combines creamy feta with spicy honey and crispy Brussels sprout leaves, perfect for gatherings.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the whipped feta
- 200 g feta cheese (crumbled) The star of the dish, providing a creamy and tangy base.
- 100 g Greek yogurt (or labneh) Adds a luxurious texture and tanginess.
- 2 tbsp olive oil Enhances richness while providing healthy fats.
- 1 tbsp lemon juice Brightens up the flavors with its citrusy zest.
- 1 tsp lemon zest Adds an aromatic note that complements the feta.
- Salt & pepper to taste Salt & pepper to taste Essential for seasoning and enhancing the flavors.
For the hot honey
- 2 tbsp honey Sweetness that balances the dish, turned into a spicy hot honey.
- 1/2 tsp chili flakes or hot sauce Adjust to taste for a kick of heat.
- Pinch smoked paprika (optional) Adds a smoky depth to the honey.
For the crispy Brussels chips
- 250 g Brussels sprouts (outer leaves only) The base of the crunchy chips, providing texture and flavor.
- 1 tbsp olive oil For roasting the Brussels leaves until crispy.
- Salt to taste Salt to taste To season the crispy Brussels chips.
Instructions
Preparation
- Start by trimming the stems of the Brussels sprouts and gently peeling off the outer leaves. Rinse them under cold water to remove any debris, then dry thoroughly.
- In a mixing bowl, toss the leaves in olive oil, salt, and any additional seasonings you desire.
Roasting the Brussels Leaves
- Preheat your oven to 180°C (355°F) and line a tray with parchment paper.
- Spread the Brussels leaves in a single layer on the tray and roast for 10–12 minutes, shaking the tray halfway through for even cooking.
- Keep a close eye on them to avoid burning!
Whipping the Feta
- In your blender or food processor, combine the crumbled feta, Greek yogurt, olive oil, lemon juice, lemon zest, and a pinch of salt and pepper.
- Blend until you achieve a smooth and airy texture and chill until ready to serve.
Making the Hot Honey
- In a small pan over low heat or in a microwave, gently warm the honey.
- Stir in the chili flakes and smoked paprika, allowing the mixture to infuse for about 5–10 minutes.
Assembling the Dish
- Scoop the whipped feta into a shallow bowl or on a plate. Use the back of a spoon to create a slight swirl on the top.
- Drizzle generously with the spicy hot honey just before serving, and place the crispy Brussels leaves beside it for easy scooping.
Notes
For best results, choose high-quality feta cheese. Ensure the Brussels leaves are thoroughly dried before tossing in oil for an extra crunch. Keep an eye on your Brussels leaves while roasting.