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Baked feta on rhubarb chutney with arugula
Mar
A bold interplay of acidity, sweetness, and spicy creaminess
A fascinating wine from Canada is the answer to the unusual flavor combination of salty sheep’s cheese and the distinctive acidity of the first spring rhubarb. This Canadian wine brings an aromatic intensity that sends the palate on a journey between exotic fruit and radiant freshness, while the baked feta provides a creamy base. In upscale bistro cuisine, we use rhubarb chutney to break up the often one-dimensional heaviness of the cheese with a lively fruit component and to bridge the gap to the spicy notes of the arugula. The decision to use a cuvée of Gewürztraminer and Riesling is no coincidence, but rather a precise match for the essential oils of ginger and the spiciness of the chili in the chutney. It requires a keen sense of proportion to maintain the balance between the warm, melting core of the cheese and the cool freshness of the side dish without one component dominating the other. When you pair this dish with a sip from the Niagara region, you get a synergy that puts both the fruity notes of the rhubarb and the salty nuances of the feta in a new light. This turns a seemingly simple appetizer into a complex culinary experience that unfolds its full brilliance with the right wine selection and shows how exciting modern combinations can be.
Ideal wine pairing: Pillitteri Gewürztraminer Riesling Fusion (Niagara, Ontario, Canada)
The decision to pair this specific Niagara cuvée with baked feta on rhubarb chutney is based on the unique symbiosis of two grape varieties in this Canadian terroir. A wine like this from Canada offers the rose aromas and lychee notes of Gewürztraminer, which harmonize perfectly with the exotic flavors of the chutney, while the Riesling component provides the necessary backbone. Since feta has a high salt content, the wine needs a certain residual sweetness and an invigorating acidity to cleanse the palate and make the taste experience lively. The cool breeze of the Niagara region gives the wine a crystalline structure that perfectly balances the creamy melt of the baked cheese and elegantly catches the nutty spiciness of the arugula. The interplay of aromas creates a harmonious combination that particularly highlights the fruity components of the rhubarb while emphasizing the spicy accents of the dish. It is a pairing that thrives on contrasts yet culminates in perfect unity, making this wine an indispensable partner for creative spring dishes with distinctive aromatics and turning every sip into a discovery.
The recipe:
Baked feta on rhubarb chutney with arugula
Equipment
- 1 Kleine Auflaufform
- 1 Kochtopf
- 1 Gemüsemesser
- 1 Rührlöffel
Ingredients
- 200 g Feta cheese in one piece
- 250 g fresh rhubarb
- 1 small red onion
- 1 cm fresh ginger
- 50 g raw cane sugar
- 50 ml apple cider vinegar
- 1 small chili pepper
- 1 Handful of arugula
- 2 Tablespoon of olive oil
- Freshly ground black pepper
- A pinch of sea salt
Instructions
PREPARATION:
- Wash the rhubarb thoroughly and cut it into 1 cm wide pieces.
- Peel the red onion and dice it very finely.
- Grate the fresh ginger using a fine grater.
- Remove the seeds from the chili pepper and chop it finely.
- Wash and dry the arugula thoroughly.
COOKING STEPS:
- Place the rhubarb, onions, and ginger in a small saucepan.
- Add sugar, vinegar, and chopped chili.
- Simmer the mixture over medium heat for about 10 to 15 minutes.
- Stir occasionally until it reaches a jam-like consistency.
- Season the chutney with a pinch of salt and leave to cool.
- Preheat the oven to 200 degrees Celsius on the top heat setting or grill function.
- Place the feta in a small ovenproof dish.
- Drizzle the cheese with olive oil and season with pepper.
- Bake the feta for about 10 minutes until the edges are lightly browned.
SERVE:
- Spread the rhubarb chutney in a circle on two plates.
- Carefully place the warm baked feta in the center.
- Garnish the cheese generously with the fresh arugula.
- If necessary, drizzle a few more drops of olive oil over it.
- Serve with a well-chilled Gewürztraminer Riesling from Canada.
RECOMMENDED SIDE DISHES:
- Toasted walnut bread
- A few toasted pine nuts
- Honey for drizzling (optional)
Nutrition
