Avocado Feta Honeydew On Greens Topped With Pine Nuts Recipes

FETA PINE NUT DIP

Steps:

• Preheat oven to 350 degrees F.
• Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes. Cool and chop finely.
• Combine nuts, red pepper, parsley, basil and mint in a medium bowl. Crumble feta in small pieces, add to nuts.
• Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended. Stir into the nut and feta mixture. Chill for one hour.
• Serve with crackers.

MELON WITH FETA, RED ONION, AND PINE NUTS

Steps:

• In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
• With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
• Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.

AVOCADO & HONEYDEW MELON

Steps:

• Fill halved and pitted ripe avocados with little cubes of juicy honeydew. Finish with fresh mint leaves and flaky sea salt, then grab the nearest spoon.

AVOCADO, FETA AND PANCETTA BRUSCHETTA

Steps:

• Prepare all ingredients just before planning to eat.
• In a medium sized bowl combine the feta cheese, avocado, rocket, basil, pine nuts and 2 tablespoons olive oil. Add an extra tablespoon of olive oil to further moisten this mixture if preferred.
• Saute the bacon or pancetta in a little oil until crisp, then chop finely and add to the feta cheese/avocado mixture.
• Set topping mixture aside while preparing the bread.
• Toast the bread over hot coals (preferably), on the bbq or under the oven grill/broiler, until crusty and golden brown on the outside, but warm and soft inside. Keep an eye on it as it can suddenly burn!
• While the toast is still piping hot, rub one side of each slice with the cut side of a garlic clove, then quickly brush each slice with a tablespoon of olive oil.
• Spoon the topping mixture on to the toasted bread, and season with freshly cracked black pepper - depending on the saltiness of the feta and bacon you use, you probably won't need to season with salt.
• Serve immediately.

MELON AND RED ONION WITH FETA AND PINE NUTS

Steps:

• Saute the onions in the heated oil in a large skillet over medium heat until tender.
• Cool the onions to room temperature.
• Cut a slice from the top and bottom of each melon.
• Place each on end and remove the peel, cutting from top to bottom.
• Cut into halves, discarding seeds.
• Cut 1 honeydew half and 1 cantaloupe half into 1 inch wedges.
• Arrange those wedges on a serving platter.
• Cut the remaining melon into 3/4 inch chunks and combine with the mint, lime juice and pepper in a bowl and toss to mix well.
• Spoon this over the arranged melon wedges and top with the onions, feta cheese and pine nuts.
• Chill until serving time and toss to serve.

GREEN BEAN SALAD WITH PINE NUTS AND FETA

Steps:

• Grab a bowl throw in all of the above, and mix--how easy is that!
• Enjoy!