John Myers
Pastes / Dips: Mediterranean Cheese and Tomato Cream
The perfect pastes / dips: mediterranean cheese and tomato cream recipe with a picture and simple step-by-step instructions.
- 125 g Feta cheese
- 1 bullet Mozzarella, drained
- 6 Sun-Dried tomatoes in oil, drained
- 4 Green olives with paprika filling, drained
- 2 tsp Pesto Rosso
- 2 tsp Frozen herbs of Provence
- 1 tsp Freshly squeezed lemon juice
- 2 tbsp Vegetable oil
- 1 pinch Sea salt from the mill
- 1 pinch Colorful pepper from the mill
- 0,5 tsp Honey liquid
- Chop the feta cheese and mozzarella a little. Place in the food processor along with the sun-dried tomatoes, olives, pesto, herbs, lemon juice and vegetable oil and puree to a fine paste.
- Season the paste with salt, pepper and honey. Let it steep for about three hours, take it out half an hour before serving and arrange it decoratively.
- Tastes very tasty as a dip or spread. The paste was part of our small New Year’s Eve buffet, which I prepare under a different motto every year. This time there was Mediterranean cuisine. Have fun with the preparation :-).
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