Roasted Figs And Feta Spread Toasts Recipes

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ROASTED FIGS AND PROSCIUTTO



Roasted Figs and Prosciutto image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 10 servings

Number Of Ingredients 3

Good olive oil
20 large fresh ripe figs
20 thin slices Italian prosciutto (about 8 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
  • Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

ROASTED TOMATOES AND WHIPPED FETA ON TOAST



Roasted Tomatoes and Whipped Feta on Toast image

I love putting roasted tomatoes on toast with whipped feta, and it's the easiest thing in the world. If you want to make it fancy for guests, try this recipe. I like to amaze them and cut the bread lengthwise into 1/2-inch slabs rather than across. Creative cutting will take you a long way in this world. A word about the cheese: Make sure you press the feta or it'll have too much liquid in it to set up properly. If you're really strapped for time, you can substitute fresh ricotta for the feta, but it's not going to make your tomatoes pop quite as much.

Provided by Amanda Cohen

Categories     dinner, lunch, finger foods, appetizer

Time 1h20m

Yield 5 to 6 large toasts

Number Of Ingredients 10

8 ounces feta cheese
6 tablespoons heavy cream
1 loaf of your favorite bread (about 1 pound)
Zest of 1 grapefruit, plus 1 tablespoon grapefruit juice
1/2 tablespoon tomato oil, from roasted tomatoes (see recipe)
1 garlic clove, finely chopped
2 cups wild arugula or torn chicory
1/2 cup torn parsley or mint
4 cups roasted tomatoes, roughly chopped if large (see recipe)
Salt and pepper to taste

Steps:

  • Press the feta for an hour: Take a stack of plates, wrap the feta in a dish towel, put it on the bottom plate, and put the rest of the stack on top of it.
  • Purée the pressed feta in a food processor until smooth. Combine the feta and heavy cream in a bowl and mix it by hand until it's smooth and creamy. Refrigerate until ready to use.
  • Slice your loaf of bread into 1/2-inch-thick pieces. Toast your pieces in the oven or toaster just until heated; you want it crispy and warm, but no color.
  • In a large bowl, place grapefruit juice, tomato oil, garlic, arugula and herbs; toss to combine. Add more oil and grapefruit juice if desired.
  • Spread the whipped feta on the toast, then put down a layer of greens. Top with a layer of tomatoes. Season to taste with salt and pepper, sprinkle the grapefruit zest on top, and serve.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 9 grams, TransFat 0 grams

ROASTED FETA WITH HONEY



Roasted Feta With Honey image

A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.

Provided by Sara Dickerman

Categories     dinner, easy, for one, lunch, quick, weekday, dips and spreads, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 8-ounce slab Greek feta, blotted dry
2 tablespoons extra-virgin olive oil
1 tablespoon Greek thyme honey, or other honey
Freshly ground black pepper
Greek-style pita bread, toasted and cut into wedges
Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional)

Steps:

  • Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
  • Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

ROASTED FIGS AND FETA SPREAD TOASTS



Roasted Figs and Feta Spread Toasts image

A delicious sweet and savory summer appetizer of roasted figs with a creamy Feta spread.

Provided by Marilena Leavitt

Categories     Appetizer

Time 30m

Yield 3-4

Number Of Ingredients 19

6 large slices whole wheat bread (I used my sourdough bread)
For the Figs
8 oz. ripe, fresh figs (about 10 medium)
3 sprigs of fresh thyme
1 TBSP. balsamic vinegar or Grand Marnier
2 TBSP. Greek honey
zest of half lemon
For the whipped feta spread
8 oz. Greek Feta cheese, crumbled
¼ cup plain Greek yogurt
1 TBSP. apple cider (or white wine) vinegar
½ tsp. sea salt
¼ tsp. freshly ground pepper
3-4 TBSP. extra virgin olive oil
Optional Toppings:
-- fresh thyme
-- lemon zest
-- honey or date syrup
-- white & black sesame seeds

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).

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