Whipped Feta with Maple Bacon and Toasted Walnut Bruschetta
PUBLISHED ON: 06.23.2024
This Whipped Feta with Maple Bacon and Toasted Walnut Bruschetta has been one of our most requested recipes these past couple of weeks. These delicious appetizers were introduced as a small plate in my Pork and Pinot classes this month.
My Pork and Pinot class was focused on introducing guests to the world of Pinot Noir. One of the best ways to learn about pinot noir is to pair it up with pork focused small plates. Why Pork? Pinot Noir is a wine that really expresses its sense of place and can display elegant fruit forward notes of cherry and raspberry, which pairs beautifully with the natural sweetness of pork. Pinot noir can also have spicy and earthy notes (think forest floor, mushroom) which marries well with the savory aspects of pork dishes. This is why pinot noir is a fantastic pairing with most pork dishes and can lift an everyday pork dish to a new stratosphere.
This crowd pleaser appetizer is easy to pull together. I served this appetizer as a starter paired with a 100% Pinot Noir sparkling wine called Jansz Rosé, NV from Tasmania.
Whipped Feta with Maple Bacon and Toasted Walnuts Bruschetta
Recipe modified from Sammy Montgoms
Ingredients:
1 pound bacon
2 tbsp maple syrup
1 pound block feta, chopped
2 tablespoons olive oil
1/4 cup plain Greek yogurt
2 Tablespoons maple syrup
1 garlic clove
1/2 cup walnuts, roughly chopped, toasted
Baguette sliced diagonally
Balsamic glaze to drizzle
Maple syrup to drizzle
Fresh rosemary, minced to garnish
Directions:
Preheat oven to 425 degrees F.
A large baking sheet, lined with tin foil, add the bacon strips. Brush each bacon strip generously with maple syrup. Bake for 15-20 minutes, or until bacon is crispy. Chop the bacon, and place aside.
Slice the baguette diagonally into 1/2-inch pieces. Place on a baking sheet with oven set to 425 degrees F. Bake each side 4-5 minutes until lightly golden.
In a small frying pan with medium-high heat, add chopped walnuts, and toast 3-4 minutes, until toasted and fragrant. Remove from heat, and set aside.
For the Whipped Feta:
In a food processor add the feta, olive oil, Greek yogurt, maple syrup and garlic. Blend and pulse until very smooth.
Note: If the whipped feta seems too thick, you can add an extra olive oil. You may also need to remove the lid, scrape the sides, and pulse again until the ingredients break down enough to continuously blend.
For each baguette slice: Place a layer of whipped feta, top with toasted walnuts, crumbled maple bacon, fresh rosemary, and a drizzle of maple syrup and balsamic glaze.
Enjoy!
Judith Graber
Love this! I am working on a bruschetta post using whipped ricotta with mango chutney – great minds think alike 🙂 I will definitely be making your recipe. Debating on whether to make my own ricotta…
Judy Vray
This could not be more perfect! Thank you!
angiesrecipes
The combo of flavour is amazing! I would make a complete meal with these delicious bruschetta.
Shirley L. McFadden
what a delightful dish, this is a keeper for sure.
Lea Ann
Before I carry on about how delicious this bruschetta sounds …. I had no idea Tasmania produced wine. But I suppose why not … being a stone-throw away from Australia . With that said, I love the idea of Pork and Pinot and this recipe sounds simply incredible. Making soon!
Charlotte
You had me at whipped feta! Delicious!
Karen (Back Road Journal)
Oh Wow, these sound great. I’m sure they disappeared almost instantly.
Mimi Rippee
These are fabulous!!! And I love pinot noir – way more than cab. Especially those from Sonoma.
Ben | Havocinthekitchen
I love feta-based spreads and dips making them at least once every summer. And the addition of maple bacon and crunchy walnuts elevates these bruschettas to a new, elegant level!
Ronit
This is such a wonderful combination of flavors! Love the mix of sweet, salty and tangy. Perfect! 🙂
jeanie
This sounds so wonderful, Velva. What a beautiful mix of flavors — and all flavors I really love! I’ve never been Pinot’s biggest fan but maybe I need to broaden my tasting of it and try a few more — and have it with pork! I will take your recommendation to heart!
Judee
Wow! I definitely like whipped feta- it sounds really delicious!
David Scott Allen
I love the sound 9f this, Velva. I’m glad to know this pairs well with Pinot Noir. My first thought was, “What would I pair with this?” I should have known you would have the perfect answer. Question, though — I’m not a huge bacon fan. Would a cured ham work with this?
Velva Knapp
David, you can absolutely use cured ham. Sautè first.
David Scott Allen
Perfect —thanks! That’s a great tip.
sherry
this sounds absolutely marvellous Velva! I want a piece right now :=) Nuts maple syrup fetta yoghurt – it all goes so well together.
cheers
sherry
David @ Spiced
What a fun class! I would be all over this one. I’m such a nerd when it comes to partnering flavors the way you did here. This is definitely going on the menu soon…and of course it will be paired with a Pinot! 🙂
2pots2cook
These bruscetta are fabolous! I am in love with craft beers and wonder if it would be a good match. Must try!
Balvinder
I love anything with walnuts and feta. They sound like a great appetizer to serve on Canada day celebrations.
Pauline McNee
Your starter is all of my favourite foods Velva. And I love a Pinot, I know I will be recreating this one.
Eva Taylor
These do look like crowd-pleasers! With summer on the patio, we have many cocktail parties and these little bites would definitely hit the spot.
Marcelle
I love Feta cheese in all forms and whipped topped with maple bacon and walnuts on toast will be the next way I enjoy some of this cheese :0) This bruschetta looks elegant and scrumptious, Velva!
Linda at The Mindful Migraine
Oh, this looks so good!
Linda xx