Preheat oven to 400°F (200°C). On a small rimmed baking sheet, toss red seedless grapes with 1 tablespoon olive oil, 1.5 tablespoon honey, chopped fresh rosemary, and a pinch of flaky salt.

Roast for 10 to 12 minutes until grapes begin to blister, burst slightly, and release their sweet ruby juices into the pan. Remove and set aside to cool slightly.

In a food processor or high-speed blender, combine crumbled feta, Greek yogurt, 2 tablespoon olive oil, 1.5 tablespoon honey, minced garlic, and black pepper.

Process for 2 to 3 minutes, scraping down sides as needed, until the mixture transforms into an ultra-fluffy, velvety, lump-free cloud.

Spread the whipped feta into a wide shallow serving bowl, using the back of a spoon to create generous swoops and deep wells in the surface.

Spoon the warm blistered grapes and all of their fragrant honey-rosemary pan drippings directly into the center of the whipped feta.

Scatter toasted crushed pistachios over the top, drizzle with a touch more honey, and garnish with fresh rosemary sprigs and flaky sea salt. Serve immediately with warm pita triangles and crunchy crostini!