Ingredients:

  • 225g sheep's milk feta cheese, crumbled
  • 120g plain 2% Greek yogurt
  • 30ml extra virgin olive oil
  • 15ml fresh lemon juice
  • 1 tsp lemon zest
  • 2 cloves garlic, unpeeled
  • 10g fresh parsley, finely minced
  • 5g fresh chives, snipped
  • 2g fresh thyme leaves
  • 1 large whole-grain baguette, sliced into 24 rounds (1/2 inch thick)
  • 200g red seedless grapes
  • 15ml honey or agave nectar
  • 1 tsp extra virgin olive oil (for roasting)
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place the red grapes and the 2 unpeeled garlic cloves on the prepared baking sheet. Toss with 1 teaspoon of olive oil. Roast for 15–18 minutes until the grapes are blistered and the garlic is soft.
  3. During the last 8 minutes of roasting, place the baguette slices on the same tray (or a separate tray) and toast until golden and crisp to create a moisture barrier.
  4. Remove garlic from the oven and squeeze the softened pulp out of its skin into a food processor. Add the feta, Greek yogurt, lemon juice, and 30ml olive oil.
  5. Process the mixture for 2–3 minutes, scraping down sides as needed, until the texture is completely smooth and airy. Hand-fold in the minced parsley, chives, thyme, and lemon zest.
  6. Spread a generous tablespoon of the whipped feta onto each toasted baguette round. Top with roasted grapes, a drizzle of honey, and a tiny pinch of flaky sea salt.