I had whipped feta for the first time when dining at Tavern Road in Boston’s Fort Point District. Not being a huge feta fan I wasn’t sure if I would like it, but man was I wrong. I LOVED IT! It was so light and I loved the drizzled honey on top. I knew I had to try to make my own version and was surprised how easy it was.
Whipped Feta from Tavern Road
If you haven’t checked out Tavern Road yet I suggest you do! Their menu changes constantly depending on what Chef Louis DiBiccari and his team can get their hands on with a focus on local and sustainable ingredients. You will find a selection of creative small plates that are perfect for sharing, a nice charcuterie selection, and plenty of featured entrees and sides.
The restaurant space screams cool. Formally the space of Blue Wave, the space has been totally re-designed with a large open feel and an open kitchen along with a full bar and a very creative cocktail list.
Tavern Road
I had gotten a recommendation from a friend to try the drink “Heaven On Her Lips” and let me tell you, it was SO good. It looks like it would be overly sweet by the color but it is not at all. Made up of gin, fresh lime juice, strawberry and floating basil leaf it is light and refreshing and I will definitely be back to drink more of these soon.
‘Heaven On Her Lips’ from Tavern Road
Here’s a snapshot of what we tried at dinner. It was such a fun night and I even got to meet Chef Louis!!
I cannot wait to visit Tavern Road, Chef Louis, and his amazing team again soon.
- 1 container of feta cheese, room temperature (approx 8oz)
- 1/3 of a bar of light cream cheese
- 2 tablespoons of honey
- Juice of 1/2 a lemon
- Loaf of french bread
- Olive oil
- 1 tablespoon of lemon zest
- 1/4 cup toasted slivered almonts or pine nuts (optional)
- Slice the french bread into 1/2 thick pieces.
- Drizzle with olive oil.
- Heat a grill pan over medium high heat. Place the bread (olive oil side down) into the pan. Drizzle the other size of the bread with more oil. **You could also bake the bread in the oven for 15-20 mins at 350 F, or until golden brown**
- Place the feta into a food processor and pulse until you have very small feta crumbs.
- Add in the cream cheese and puree until creamy (approx 4-5 minutes). Scrape down the sides of the bowl if necessary.
- Add the honey and lemon juice and pulse until incorporated.
- Spoon the whipped feta over the crostini’s. Top with lemon zest and toasted slivered almonds or pine nuts.
- This is a easy recipe that is great for a party appetizer. I kept the extra feta in the fridge and toasted up some more bread as needed. Let the leftover feta come to room temperature before spreading.
Slice the french bread into 1/2 thick pieces.
Drizzle with olive oil.
Heat a grill pan over medium high heat. Place the bread (olive oil side down) into the pan. Drizzle the other size of the bread with more oil.
**You could also bake the bread in the oven for 15-20 mins at 350 F, or until golden brown**
Place the feta into a food processor and pulse until you have very small feta crumbs.
Add in the cream cheese and puree until creamy (approx 4-5 minutes). Scrape down the sides of the bowl if necessary.
Add the honey and lemon juice and pulse until incorporated.
Spoon the whipped feta over the crostini’s. Top with lemon zest and toasted slivered almonds or pine nuts.
This is a easy recipe that is great for a party appetizer. I kept the extra feta in the fridge and toasted up some more bread as needed. Let the leftover feta come to room temperature before spreading.
Emily J. Goodman 
Yummyyy. I want to get back there too! Like how they change up menu.
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