Garlic Feta Toasts With A Warm Olive Spread Food

MEDITERRANEAN BAKED FETA WITH OLIVES

Steps:

• Preheat oven to 400F.
• Toss olives, olive oil, oregano, rosemary, red pepper flakes, Better Than Bouillon Roasted Garlic Base, and black pepper until combined.
• Place the feta in the center of a small overproof baking dish and top with the olive mixture.
• Bake, uncovered, in the preheated oven until feta is soft, about 20 minutes. Let cool slightly and serve warm with crackers, pita, or crusty bread.

GREEK FETA AND OLIVE SPREAD

Steps:

• Put everything except the olives in a food processor and blend until smooth.
• Add olives by hand. Refrigerate until ready to serve.

GREEK FETA AND OLIVE SPREAD

Steps:

• In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

GARLIC FETA TOASTS WITH A WARM OLIVE SPREAD

Steps:

• Cheese -- In a small bowl, mix the feta, olive oil, parsley, scallions, basil, garlic and pepper. Use a fork to mix well and then refrigerate.
• Olive Spread -- One again, just mix all the ingredients together.
• Baguettes -- Brush the bread or drizzle with olive oil on both sides and toast under the broiler on the second shelf. Just a minute for the first side until golden brown. Remove and turn over the toast. Toast the other side until golden brown.
• Olives -- Just microwave your olives. They only take 30 seconds to a minute on medium heat to get warm. If they are a bit dry, just add a little more olive oil, but you don't want too much olive oil since it is a topping for the cheese.
• Top -- Spread each piece of the baguette with the cheese and top with the warm olive spread.
• Serve -- Just EAT and ENJOY!

FAVA BEAN PURéE WITH OIL-CURED OLIVES, FRENCH FETA, AND GARLIC TOASTS

Steps:

• Preheat the oven to 375°F.
• Cut the baguette on the diagonal into twelve 1/4-inch-thick slices. (You may have leftover bread.) Brush both sides of each slice generously with olive oil (about 1/4 cup in all). Arrange the slices on a baking sheet and toast them in the oven 10 to 12 minutes, until golden and crispy but still tender in the center. While the toasts are warm, rub them with one of the garlic cloves.
• Mince the remaining garlic clove.
• Bring a medium pot of salted water to a boil over high heat.
• Meanwhile, remove the beans from their pods.
• Blanch the beans for about 2 minutes in the boiling water. Drain the beans in a colander, cool them in the ice water, and then slip them out of their pale green shells with your fingers.
• Heat a medium saucepan over low heat. Add the remaining 3/4 cup olive oil, the rosemary sprig, and the chile. Let them sizzle in the oil a minute or two, then stir in the minced garlic. Let it sizzle for a minute and stir in the fava beans, 3/4 teaspoon salt, and some freshly ground black pepper. Simmer the beans 5 to 7 minutes, stirring occasionally, until they're tender (the exact time will depend on the starchiness of the favas). Strain the beans, reserving the oil. Discard the rosemary and chile.
• Transfer the beans into a food processor and purée them. With the motor running, pour in half the reserved oil slowly, until the purée is velvety smooth. Once the purée is smooth, pour in more of the reserved olive oil to taste. Squeeze in some lemon juice, and taste for seasoning. (The amount of oil you will need depends on the starchiness of the beans.)
• In a small bowl, toss the olives and parsley with a drizzle of olive oil and a squeeze of lemon juice. Crumble in the feta, tossing gently to combine.
• Spoon the warm fava bean purée onto a platter. Place the grilled toasts off to one side, and scatter the feta-olive salad over the purée.

OLIVE SPREAD

Steps:

• Put all ingredients, except olive oil in the food processor and pulse until chopped.
• Turn processor on low setting and gradually add olive oil until you get a grainy texture.
• I stop and start and scrape down the sides as I am going.
• I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely.
• Serve with slices of grainy baguette.
• This is wonderful and easy.

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.