Parchment-baked feta with raspberries and pistachios

Based on 10 ratings

Johanna

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“Feta in parchment is a summery classic, but this combination with raspberries, pistachios, and honey turns it into a real flavor bomb. They are a perfect vegetarian option for the grill and can be easily prepared ahead and stored in the fridge. The garlic ciabatta is a wonderful, crispy extra to serve with the warm feta cheese.”

Difficulty

Easy 👌
15
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g feta cheese
100 g raspberries
20 g pistachios
red onion
1 tbsp white wine vinegar
40 g jarred pitted Kalamata olives
3 tbsp olive oil
2 tbsp honey
4 sprigs rosemary
ciabatta bread
1 clove garlic
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • oven
  • 2 cutting boards
  • 2 knives
  • frying pan
  • parchment paper
  • kitchen twine
  • baking sheet

Nutrition per serving

Cal
579
Protein
22 g
Fat
39 g
Carb
32 g
  • Step 1/4

    Preheat oven to 180°C/355°F. Roughly chop pistachios and set aside. Peel and thinly slice red onion. Heat vegetable oil in a frying pan over medium heat. Add red onion, season with salt, and fry for approx. 2 – 3 min., or until softened. Deglaze with white wine vinegar and keep simmering for approx. 2 - 3 min., or until the onions are softened and have turned pink.
    • 20 g pistachios
    • red onion
    • 1 tbsp white wine vinegar
    • salt
    • vegetable oil (for frying)
    • oven
    • cutting board
    • knife
    • frying pan

    Preheat oven to 180°C/355°F. Roughly chop pistachios and set aside. Peel and thinly slice red onion. Heat vegetable oil in a frying pan over medium heat. Add red onion, season with salt, and fry for approx. 2 – 3 min., or until softened. Deglaze with white wine vinegar and keep simmering for approx. 2 - 3 min., or until the onions are softened and have turned pink.

  • Step 2/4

    Cut feta cheese into two equally-sized pieces and transfer each to a sheet of parchment paper. Top each feta cheese with the same amount of red onion, raspberries, pistachios, and olives. Drizzle with some of the olive oil and honey. Place rosemary around it and season with pepper. Fold the parchment paper over the feta cheese to form pockets. Tie up with kitchen twine to seal the pockets. Bake at 180°C/355°F for approx. 25 min.
    • 400 g feta cheese
    • 100 g raspberries
    • 40 g jarred pitted Kalamata olives
    • 2 tbsp olive oil
    • 2 tbsp honey
    • 4 sprigs rosemary
    • pepper
    • parchment paper
    • kitchen twine

    Cut feta cheese into two equally-sized pieces and transfer each to a sheet of parchment paper. Top each feta cheese with the same amount of red onion, raspberries, pistachios, and olives. Drizzle with some of the olive oil and honey. Place rosemary around it and season with pepper. Fold the parchment paper over the feta cheese to form pockets. Tie up with kitchen twine to seal the pockets. Bake at 180°C/355°F for approx. 25 min.

  • Step 3/4

    Slice ciabatta, transfer to a baking sheet, and drizzle with remaining olive oil. After the feta cheese has baked for 10 min., transfer the ciabatta to the oven as well. Roast it for the remaining 15 min. This way, the feta cheese and ciabatta will be done around the same time.
    • ciabatta bread
    • 1 tbsp olive oil
    • cutting board
    • knife
    • baking sheet

    Slice ciabatta, transfer to a baking sheet, and drizzle with remaining olive oil. After the feta cheese has baked for 10 min., transfer the ciabatta to the oven as well. Roast it for the remaining 15 min. This way, the feta cheese and ciabatta will be done around the same time.

  • Step 4/4

    Remove ciabatta from the oven and rub with a whole, peeled garlic clove. Serve the crispy garlic ciabatta with the feta cheese. Enjoy!
    • 1 clove garlic

    Remove ciabatta from the oven and rub with a whole, peeled garlic clove. Serve the crispy garlic ciabatta with the feta cheese. Enjoy!