Serves 4 -6

100 g soft ricotta
100g feta
80 ml (1/3 cup) Greek yoghurt
30 ml (2 tablespoons) olive oil
30 ml (2 tablespoons) water
Zest of half a lemon
10 ml (2 teaspoons) lemon juice
Freshly ground black pepper

Black Truffle Tapenade Pesto

10 ml (2 teaspoons) Stonebarn Black Truffle Tapenade (imported by The Truffle Lady SA)
30 ml (2 tablespoons) basil pesto
30 ml extra virgin olive oil, plus extra for drizzling
70 g black Kalamata olives, pitted
Basil sprigs, to finish

For the whipped feta, place the ricotta, feta and yoghurt in a blender. Blitz until smooth. Scrape down the sides, then add the olive oil, water, lemon zest and lemon juice. Blitz once more until well combined. Mix in the black pepper.

In a small bowl, combine the Stonebarn Black Truffle Tapenade, basil pesto and olive oil.

To serve, spread the whipped feta onto a serving plate. Spoon the tapenade over and swirl through.

Scatter over the olives and finish with basil sprigs. Offer with buttered crostini or fresh crusty bread.