Rick Stein’s Mini Brioche Toasts with Whipped Feta, Fresh Figs and Pickled Walnuts
Start your Christmas party off right with these easy canapés that combine sweet and salty flavours to make a real treat.
From the book
Rick Stein’s Christmas
Re-discover Christmas classics and find new inventive dishes
A diverse range of festive meals to bring friends and family together
From canapé starters to impressive desserts, have all your bases covered this Christmas
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Introduction
I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.
Ingredients
| 4 slices of | brioche |
| 35g | butter, melted |
| 4-5 | fresh figs, each cut into 6–8 slices depending on size |
| 2 or 3 | pickled walnuts, chopped into small pieces |
| 4–5 tsp | clear honey |
| Fresh thyme sprigs, leaves picked | |
| Whipped feta | |
|---|---|
| 100g | feta |
| 90g | Greek yoghurt |
| 2 tbsp | extra virgin olive oil |
| Freshly ground black pepper |
Method
Preheat the oven to 190°C/Fan 170°C.
Brush both sides of each slice of brioche with melted butter. Cut each slice into 9 squares. Place them in a single layer on a couple of baking sheets and toast in the oven for 4–5 minutes. Turn them over and cook for another 3 minutes until crisp and golden.
Whip the feta ingredients together with a stick blender until smooth.
Top each square of brioche with some whipped feta, a slice of fig and a piece of pickled walnut. Finish with a tiny drizzle of honey and couple of thyme leaves.
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