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Whipped Feta with Greek Yogurt, Confit Tomatoes, Avocado and Pear and Walnut glaze with Balsamic Vinegar of Modena


200g Greek feta cheese
100g Greek yogurt
Juice and grated zest of 1 lemon
Olive oil
200g cherry tomatoes
2 cloves of garlic, lightly crushed
Extra virgin olive oil
Salt and pepper
1 avocado
Pear and Walnut Glaze with Balsamic Vinegar of Modena


In a bowl, crumble the Greek feta and add the Greek yogurt, grated lemon juice and zest, and oil
Using a whisk or immersion blender, whip the mixture until creamy and smooth; this will take a while.
Adjust for salt and pepper. Set aside. Preheat the oven to 120°C.
Cut the cherry tomatoes in half and arrange them on a baking sheet lined with baking paper.
In a bowl, mix the oil, finely chopped garlic, and lemon zest. Brush the tomatoes with this mixture and sprinkle with sugar.
Bake for about 1 1/2 hours or until the cherry tomatoes are soft and begin to caramelize slightly.
Once ready, remove from oven and allow to cool slightly
Serve the whipped feta topped with the Pear and Walnut Glaze with Balsamic Vinegar of Modena, accompany with sliced avocado and confit cherry tomatoes.
This dish can be served with pita bread or flatbread.

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