I am looking for a recipes for burchetta made with feta cheese does anyone know it?

Question

A friend of mine in Kansas gave me a recipe for burchetta made with feta cheese and spanish olives but I lost it and I would love to make it again for my family.

Answer 1

I found this recipe on Epicurious, its for a Crete style bruschetta salad, but there isn't any reason you cant serve it on top of some crusty bread or a pita

RETAN-STYLE BRUSCHETTA SALAD

KRITIKOS DAKOS

On the Greek island of Crete, this I>mezeI>, appetizer, also known as I>koukouvayiaI>, owl, is often served as an alternative to a Greek salad. It was given the name owl because the round-shaped barley rusks resemble the owl’s head. In the town of Chania, a cheese I>xinomizithraI>, similar to a very thick strained yogurt, is used instead of feta. This is a recipe I put together which comes pretty close to what I had on a recent trip to Crete. It is very refreshing and tasty. You can find rusks at middle eastern markets or you can substitute with thick slices of toasted country bread.




<3/4 - 1 cup feta cheese, crumbled
1 teaspoon oregano
1 tablespoon capers
1-2 tablespoons chopped Kalamata olives
1/2 cup ripe tomatoes, chopped
3 tablespoons olive oil
Cretan barley rusks, also know as I>paximadiaI>

Combine first six ingredients in a bowl and place in refrigerator for at least an hour or overnight. Sprinkle rusks with a few drops of water to moisten slightly. Top each rusk with the prepared cheese and tomato mixture. Set aside for 10 minutes, and then serve with a chilled glass of white wine.

Answer 2

I like feta in salads, in omelet's and with brushetta. I grill artisan bread with a little olive oil, when done rub a fresh garlic clove over the bread. Serve with saute mushroom and a slice of feta, it is so good. Recipe for my Greek salad. This Greek Salad with Lemon Basil Dressing Salad: 3 cups Iceberg Lettuce 3 cups Romaine Lettuce 1/2 English Cucumbers 2 Roma Tomatoes 1 cup diced Feta Cheese 8 - 10 whole Peperoncini Peppers 1/2 small Red Onions 1/2 Green Peppers 1/4 tsp dried basil Dressing: Juice of 1 lemon 1/4 cup garlic red wine vinegar 1/2 cup extra virgin olive oil 1 tsp dried basil 1/4 tsp black pepper Chop iceberg and romaine lettuce into bite size pieces, mix. Arrange on serving platter. Slice Tomatoes and cucumbers, 1/2 inch slices. Thinly slice red onions and thinly slice green peppers. Arrange vegetables on top of lettuce. Top with Feta cheese and sprinkle with 1/4 tsp dried basil Mix dressing ingredients in 2 cup measuring container, whisk and drizzle over salad.

Answer 3

A fantastic website for recipe searches is Recipezaar.com

You can find any recipe you can imagine there. You can start your own cookbook of recipes you find and like. You can search for recipes by listing ingredients. There is a lot of feedback on the recipes, so you can see how well they turned out for other people before you decide to try it for yourself.

Good luck!

Answer 4

Feta Lemon and Arugula Bruschetta

1/2 x baguette, sliced on the diagonal
3 x to 4 tablespoons extra virgin olive oil
3 x to 4 garlic cloves, chopped
6 oz sheep's milk feta cheese (Greek, Bulgarian or Israeli)
Grated zest of 1 to 2 unwaxed lemons
Big handful of young arugula leaves
Preheat the oven to 325 degrees.

Brush the baguette slices with a small amount of the olive oil and arrange in a single layer on a baking sheet.
Place in the oven and toast for about 15 minutes, until the bread is lightly toasted and golden.
Turn off the oven and leave the door open for a few minutes for the bread to dry out a little further.
Toss the toasts with the chopped garlic. Set aside until needed; do this ahead of time.
When ready to serve, place a slice or crumbling of feta on each garlic toast, sprinkle with lemon rind, drizzle with a little olive oil, then top with arugula.

Tomato and Feta Bruschetta Topping

2 lrg shallots, thinly sliced
1 tbl extra-virgin olive oil
2 cup chopped, seeded tomatoes
Salt and pepper to taste
2 oz feta cheese, cut into fine dice (about 1/2 cup)
2 tbl chopped fresh chives, or to taste
2 tsp balsamic vinegar, or to taste

In a small skillet, cook shallots in oil over moderate heat, stirring, until softened. Stir in tomato and salt and pepper to taste. Cook, stirring 30 seconds, or until just heated through. In a bowl, toss tomato mixture with feta, chives, vinegar and salt and pepper to taste, and mound about 1 tablespoon on oiled side of each toast.

Red Pepper Bruschetta with Feta

1 jar roasted red peppers - (7 oz) drained, chopped
1 pkt Athenos Traditional Crumbled Feta Cheese (4 oz), chopped fine
1/4 cup chopped green onions
1 x garlic clove minced
Olive oil as needed
1 tsp lemon juice
1 loaf French bread cut 1/2" slices

Mix red peppers, feta cheese, onions, garlic, 1 tablespoon olive oil and lemon juice; set aside.
Brush bread slices lightly with additional olive oil. Place on cookie sheet. Broil on each side until lightly toasted. Top each toast slice with about 1 tablespoon red pepper mixture.
This recipe yields about 1 1/2 dozen.
Great Substitute: Try Athenos Crumbled Feta Cheese with Peppercorn in place of Traditional Feta Cheese.
Yield: 1 1/2 dozen