Prep 20 mins
Cook 50 mins
A nice twist for a Greek salad. I found this on Food and Wine website. As stated by the website, the servings are first-course servings. The cook time is the refrigeration time and bringing the feta mousse back to room temperature.
- 6 ounces Greek feta cheese, crumbled (1 1/2 cups)
- 1⁄2 cup heavy cream
- 3⁄4 teaspoon unflavored gelatin softened in 1 1/2 tablespoons water
- fresh ground white pepper
- 2 1⁄2 lbs heirloom tomatoes, mixed (sliced, quartered or halved)
- fleur de sel and fresh coarse ground black pepper
- 1⁄4 cup extra-virgin olive oil
- 16 pitted kalamata olives, halved
- 1⁄4 cup thinly sliced red onion
- 1 tablespoon chopped fresh oregano
- In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin and transfer to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes.
- Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle with the olive oil, garnish with the olives, red onion and oregano and serve.
- MAKE AHEAD The feta mousse can be refrigerated for up to 2 days.
To die for! Made as directed. So easy peasy, too. Beyond 5 stars. Thanks, Ck2plz! Made for fellow teammate Gourmet Goddess for ZWT9.