Whipped Feta and Tomato Bruschetta
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Whipped Feta and Tomato Bruschetta
Recipe By Michael Weldon
Ingredients
whipped feta
200g danish feta
½ cup Jalna greek yoghurt
1 garlic clove, grated
2tbs Squeaky Gate extra virgin olive oil
bruschetta
1 loaf of sourdough, sliced
1 punnet medley tomatoes (multi colour heirloom tomatoes), cut into slices and odd sized pieces
1 small shallot, sliced thinly
4 pepperoncini chillies (international isle), sliced into rings
½ bunch parsley
sea salt
Squeaky Gate extra virgin olive oil
Raco griddle pan
Method
Heat a griddle pan over a high heat until it smokes. Drizzle bread with extra virgin olive oil and grill until each side has good bar marks.
In a jug or bowl combine the feta, yoghurt, garlic and extra virgin olive oil, process with a stick blender until smooth.
In a bowl combine the tomatoes and shallot, dress with extra virgin olive oil, salt and pepper. Allow to sit and marinate together for 5 minutes.
Spread the whipped feta on the bread, top with the tomato and shallot mixture. Garnish with pepperoncini and parsley leaves. Enjoy
