Tuesday, April 15, 2008

Feta Cheese Crostini

feta crostini

Here's a perfect little something that I thought up the other day - it just stuck in my brain, and I knew I had to make it. Fast. So I did, and served it alongside a soup, and that was definitely brilliant. It'd go extra-well with an orange soup, I think - carrot, or pumpkin perhaps? Something sweet-ish, to counter the salty feta.

Or you could just serve these with drinks. Make them even smaller, in that case - one bite, instead of three.

Feta Cheese Crostini
Makes about 10

75 g Feta Cheese
2-3 tbsp crème fraîche
pinch of fresh thyme
black pepper

Crumble the cheese, and mix with crème fraîche, some black pepper and fresh thyme. Spread on toasted or grilled slices of baguette, and serve straight away.

Recipe in Swedish:


Anonymous said...

tonight with herb tomato soup

Anonymous said...

Just thought I would let you know that since your bagel post, I have
eaten a bagel with cream cheese, red
onion and tomato heated in a panini
press daily, if not twice daily.

Anonymous said...

Crème fraîche is like sour cream, right? Just more accents?

Anne said...

Nonizamboni - that's a perfect match :)

Melissa - haha, glad I could inspire!!

fatb - at least very similar! Fatter generally, and with a different bacteria culture, but certainly close enough to work in this recipe. Or thick yogurt, for that matter.

Anonymous said...

Anne, I love all your recipes! (I'm going through old posts and I don't know how you do it, but everything you do seems yummy!!!)

And being a great fan of feta (Middle-Eastern in me talking) this really speaks to me :D

Daniel Roos said...

Vad gott fetaost älskar jag. Jag borde äta det oftare :-) ha det så bra sköt om dig mvh Daniel

Jeanne said...

Marvellous! Feta is one of the most useful things you can keep in your fridge and these look like a yummy accompaniment to cocktails :)