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Gebackener Feta auf Rhabarber-Chutney neben einem Glas Gewürztraminer Riesling, der ideale Wein aus Kanada von Cellardoor24.

Baked feta on rhubarb chutney with arugula

This recipe combines the Mediterranean classic feta cheese with a homemade rhubarb chutney that gets a modern Asian twist from ginger and chili. The oven-baked cheese forms the warm center on the fruity-sour mirror, while fresh arugula provides the necessary bite. Paired with an aromatic white wine cuvée from Canada by Cellardoor24, you can create a starter that captivates with its complex interplay of sweetness and saltiness, heralding the arrival of spring in culinary terms.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Fusion, Modern
Servings 2 people
Calories 390 kcal

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

Calories: 390kcalCarbohydrates: 28gProtein: 14gFat: 24g
Keyword Canada, Chutney, Feta, Gewürztraminer, Niagara, rhubarb, Riesling, spring, Vegetarian
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