August 4, 2012

Greek Appetizer

by Anja

We're having a lot of garden parties these days, enjoying the short, but beautiful Swiss summer. Besides the tomato-peach salad and the berry tart, this appetizer here has been one of the three winners of this summer. It's another very simple, easy-to-prepare, yet stunning dish. Simply add your very best olive oil, roasted pine nuts and some fresh thyme to a good-quality feta cheese and serve with homemade pita chips.









Ingredients:

1 feta cheese
your best olive oil
half a handful of pine nuts
a few sprigs of fresh thyme

for the pita chips:
2-3 pita breads
your best olive oil
sea salt


Preheat overn to 200°C/400°F. Cut the pita breads into six equal triangles. Separate at the fold. Arrange them rough side up on a baking sheet and drizzle with olive and sprinkle with salt. Bake for about 8-10 minutes. Let cool.

Slowly roast pine nuts in a pan - be sure not to burn them.
Place feta cheese on a plate and drizzle olive oil on top. Add roasted pine nuts and thyme springs.

Enjoy!

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