Whipped feta board

Whipped feta board

Total: 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 332 kcal
, Fat: 26 g
, Carbohydrate: 12 g
, Protein: 11 g
Greek salad with a twist, anyone? This appetizer board with feta is really easy to make and is bound to impress your guests. We have topped the feta with marinated olives. Marinated tomatoes or cucumbers would taste great, too, or all of the above. Tip: For a lighter version, serve with chicory instead of pita bread. The bitter taste pairs well with the sweetness of the feta.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Olives

50 g pitted mixed olives
2 tbsp olive oil
salt and pepper to taste

Feta

200 g feta, cut into small pieces
100 g plain greek yoghurt
1 tbsp lemon juice

To serve

2 tbsp liquid honey
2 tbsp pine nuts, roasted
2 sprigs thyme, leaves torn off
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How it's done

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Olives

Place the olives and the oil in a small bowl, season, mix.

Feta

Place the feta and yoghurt in a food processor, puree until creamy.

To serve

Spread the feta cream onto a board. Top with the olives, pine nuts and thyme. Drizzle with honey.

Good to know
Serve with: Toasted pita bread

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