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


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


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.


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