Whipped feta mousse with melba toast
- olivemagazine
Published: August 13, 2015 at 11:56 AM
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Serves 8
A little effort
Total time: 10 mins
0 reviews
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A lovely canapé, or light starter for a fancy dinner party. It takes minutes to prepare, and always looks pretty on the plate. Beetroot would work well this dish, if you want to bulk it out a little
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Ingredients
Nutrition
-
100g block feta
well drained and patted dry with kitchen paper
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1 lemon
juiced
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200g tub soft cheese
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a small bunch chives
snipped
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about 2 handfuls mixed leaves
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50g walnuts
toasted and finely chopped
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olive oil
-
to serve melba toast or crackers or crispbreads
Nutrition: per serving
- kcal168
- fat16.1g
- carbs0.6g
- fibre0.5g
- protein5g
- salt0.8g
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Method
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step 1
Crumble the feta into blender or food processor. Add 1⁄2 the lemon juice and whizz until smooth, then add the soft cheese with 1⁄4 tsp salt and whizz again until smooth. Stir in most of the chives and chill until ready to serve.
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step 2
Just before you sit down to eat, toss the leaves, walnuts, the remaining lemon juice and 1 tbsp olive oil with some seasoning. Add a little pile to each of 8 starter plates. Use a spoon or two to shape a quenelle or dollop of the feta mousse to sit on each plate, too, then scatter with the remaining chives. Serve with the melba toast, crackers or crispbreads.
Authors
olivemagazine
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