Several of you have requested Chef Charlotte Harding’s recipe for Marinated Feta Bruschetta.
It was go good that I’m planning to make it this weekend for my little group which will be watching MSU and LSU on the tube.
Unfortunately I don’t have a food processor, so the blender must do.
The fresh herbs were key ingredients. Luckily, I still have all but parsley in the garden.
Dried will have to do.
Marinated Feta Bruschetta (Makes 12)
12 slices baguette (or Italian Bread), cut into 1/4 inch thick slices
2 Tablespoons extra-virgin olivie oil
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh flat-leaf parsley
1-1/2 tablespoons chopped fresh oregano
1 Tablespoon chopped fresh thyme
1-1/2 tablespoons chopped fresh basil
1 clove garlic coarsely chopped
3/4 cup extra-virgin olive oil
1/8 tsp cayenne pepper or to taste
1-1/2 teaspoons finely minced lemon zest (about 1/2 lemon)
1 Tablespoon freshly squeezed lemon juice (about 1/2 lemon)
Salt and freshly ground back pepper to taste
1/2 pound firm feta cheese cut into 1/2- inch cubes.
For the toasts – Preheat the oven to 400 degrees. Brush the slices on both sides with olive oil, then season with salt and pepper; place in oven the bake until crisp and golden brown, about 10-15 minutes.
For the marinade – with the motor running, drop the herbs and garlic through the feed tube of a food processor. Drizzle in the olive oil and continue processing until the mixture is creamy and emulsified. Turn off the motor and add the cayenne, lemon zest, lemon juice, salt and pepper. Pulse once or twice to combine.
For the Feta – Place the feta cubes in a large mixing bowl; add the marinade and gently toss to coat. Cover the refrigerate for atleast an hour before serving.
For serving at room temperature – remove the marinated feta from the fridge and allow it to come to room temperature for at least 30 minutes prior to serving. Spoon a generous amount onto each toast and serve immediately.