Mediterranean Whipped Feta topped with Sweet & Spicy Tomato Chutney – Kilted Chef

Ingredients

• 8oz Holmestead Feta, drained
• ¾ cup Greek yogurt
• One lemon zest
• 2 tbsp extra virgin olive oil
• In the bowl of food processor using the blade, combine the feta, Greek yogurt and lemon zest.
• Blend, and while the processor is running, add the olive oil in a slow steady stream until the feta is whipped to a smooth mixture.
• Top with Sweet & Spicy Tomato Chutney
• 2 cups grape tomatoes diced
• 2 cups yellow onions diced
• 1 jalapeno pepper deseeded and chopped
• 1 tbsp butter
• 3/4 cup red wine vinegar
• 1 tsp Dijon mustard
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• In a large sauté pan melt butter then add onions, jalapeno pepper, and tomatoes sauté for 3 minutes, deglaze the pan with red wine vinegar and mustard, cook for a few more minutes.
• Add the brown sugar and maple syrup and let simmer for 30 or 35 minutes on low heat while stirring occasionally until the consistency of jam.
• Cool then place in a jar and refrigerate.
• 24 Mini Naan
• Olive oil
• Sea salt to taste
• In a medium skillet or BBQ drizzle olive oil on the Naan finish with salt and Grill till nice and crispy.