top of page

Flatbread with Whipped Feta, Maple Syrup and Chilli




Serves 4


200g Feta
100g Ricotta
1/2 tsp Black pepper
2 tbsp Black sesame seeds
4 Slices of Parma ham
100ml Late Harvest maple syrup from St Lawrence Gold
100g Bitter style salad leaf such as endive rocket or watercress 1 Red chilli, chopped
4 Flatbreads


Here’s how:


In a bowl whisk together the feta, ricotta cheese and a 30ml of Late Harvest maple syrup until smooth, season with a little black pepper, then place in the fridge until you are ready to serve.
Lay the ham onto a non stick baking tray and cook until crispy in the oven at 160c, it should only take 6-8 minutes.

Toast the flatbreads until golden, then spread the whipped feta on top.
Sprinkle with chopped red chilli, then drizzle with the Late Harvest Maple syrup from St Lawrence Gold.
Top the whipped feta with the salad leaves, then crumble over the crispy cured ham.

Serve immediately and enjoy.


Recipe by Peter Sidwell

Flatbread with Whipped Feta, Maple Syrup and Chilli

    bottom of page