Dreaming of Greece
On these Autumn days I found myself looking out of the window, imagining I’m still in Corfu. What a wonderful place! And how many delicious Greek salads with feta I used to have there…
This irresistible cheese is very versatile, as well. I often prepare it in the oven together with vegetables (classic recipe to empty the fridge), but some time ago I invented this other way of enjoying it. I took the feta and blended it together with a few drops of cold water to obtain a very smooth and very, very tasty cream. I had some Tuscan bread left over and…Here is the recipe for the aperitif that came from my Greek daydream!
What your need
- 400 g of seasonal vegetables
- 200g feta cheese
- 2 slices of Tuscan bread
- paprika
- cumin
- sage
- extra virgin olive oil
- salt
- pepper
How I make it
First I prepare the vegetables. This time I used pumpkin! I peeled it, cut it into slices of about 2 cm and seasoned with oil, cumin, sage, paprika, salt and pepper. I placed the pumpkin on a baking tray lined with baking paper and baked it at 200° for about half an hour, to make it soft and a little toasted. Together with the pumpkin, I toasted the bread to make croutons.
I chopped the feta into small pieces and put it in the immersion blender container together with a few drops of cold water: I blended until I obtained a smooth consistency, almost like a sauce.
I spread the feta on the bread and added the roasted pumpkin slices. And the aperitif is served: how wonderful!
