Pickled Blackberry and Whipped Feta Tartines
Creamy whipped feta, tart pickled blackberries, and peppery arugula come together on toasted sourdough for a bright, fresh tartine that’s perfect for brunch or a fancy snack.
Ingredients
Scale
- 4 slices crusty sourdough bread, toasted
- 1 cup feta cheese, crumbled
- 2 tablespoons Greek yogurt
- 1 cup fresh blackberries
- 1/2 cup red wine vinegar
- 2 teaspoons honey
- 2 sprigs fresh thyme
- 1 handful arugula
- Olive oil, for drizzling
Instructions
- Toast the sourdough slices until golden and crisp, then set aside.
- In a small saucepan, bring the red wine vinegar and honey to a simmer. Add thyme, remove from heat, and pour over blackberries in a bowl. Let sit for 30 minutes.
- Blend feta and Greek yogurt in a food processor or with a hand mixer until smooth and fluffy.
- Spread the whipped feta over the toasted bread slices generously.
- Spoon pickled blackberries on top, letting some juice drip naturally.
- Add arugula, drizzle with olive oil, and season with black pepper if desired.
- Serve immediately while the bread is crisp and toppings are fresh.
Notes
- Let feta come to room temperature before whipping for best texture.
- Use fresh, firm blackberries for ideal pickling results.
- Prep components ahead but assemble just before serving.
- Try adding crushed walnuts or lemon zest for extra flair.