Garlic Feta Toasts With A Warm Olive Spread Recipes

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

FETA CHEESE AND MARINATED GREEK OLIVES

Steps:

• Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
• Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;

GARLIC FETA SPREAD

Steps:

• In a food processor, combine the first seven ingredients; cover and process until smooth. Transfer to a small bowl; stir in feta cheese. Serve with vegetables and/or crackers.

TO DIE FOR GARLIC FETA PATE

Steps:

• Combine the garlic, anchovies, butter, cream cheese, feta cheese, sour cream, chives, hot pepper sauce and pepper in the container of a food processor. Process until smooth. Transfer to a serving bowl, and serve with crackers, bread slices, or pita chips.

ROASTED FIGS AND FETA SPREAD TOASTS

Steps:

• Preheat the oven to 400°F.
• Wash the figs and remove the tough stem. Cut them in half and place in a small baking dish.
• Toss the figs with the balsamic vinegar (or orange liqueur), the thyme and the lemon zest. Turn the figs so they are all cut-side-down on the baking dish. They should fit in a single layer.
• Roast the figs for about 20 minutes and remove them from the oven. They should still have some juices at this point. Let them cool.
• While the figs are roasting, prepare the Feta spread: place the Feta, Greek yogurt, vinegar, salt and pepper in a small food processor and process until fairly smooth.
• Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning. Refrigerate or use right away.
• Assemble the toasts by slathering a layer of the Feta spread over the toasted bread, top with two or three fig halves (depending on the size of the toast), drizzle with the pan juices and some extra honey (to taste), and sprinkle with fresh thyme, lemon zest, and some sesame seeds (optional).

GARLIC FETA CHEESE SPREAD

Steps:

• Combine together in food processor or by hand.
• Cover and chill for 30 minutes.

EGGPLANT PASTA SOUP WITH FETA CHEESE AND WARM OLIVE TOASTS

Steps:

• Base -- In a large soup pot, add the olive oil and bring to medium heat. Add in onion, garlic and celery and saute for 5 minutes until the onion becomes transparent and the vegetables are tender. Add in the anchovies and cook another minute.
• Eggplant -- Add the eggplant and stir until well combined. Then add the broth, tomatoes, seasoning (keep the parsley out until the end), and bring to a boil Then reduce the heat to medium low and simmer until the eggplant is tender, about 30-40 minutes.
• Pasta -- Add in the ditalini pasta (you can also use any small cut pasta) and cook until tender. It only takes 5-7 minutes. Taste for any additional seasoning and add in the parsley.
• Serve -- Serve a nice big bowl and my Recipe #407765. Enjoy a nice simple soup.