Recipe by Rinshinomori
In addition to rye toasts, the spread goes well with neutral accompaniments such as veggies. You can substitute almost any herbs and spices including ground fennel seed and black pepper or cumin and chili powder for a Mexican flavor. Because of the saltiness of the feta, use unsalted butter. Make this overnight to develop the flavor and bring to room temperature before serving. This cheese spread goes a long way. From Laura Werlin - during my chef asst time at Draeger's .
- 1⁄4 lb feta cheese
- 4 tablespoons unsalted butter, softened
- 2 ounces fromage blanc or 2 ounces ricotta cheese, room temperature
- 1 1⁄4 teaspoons ground caraway seeds
- 1⁄2 teaspoon dry mustard
- 1 1⁄2 teaspoons hot Hungarian paprika
- 1 scallion, minced
- 10 slices rye bread
- 2 tablespoons butter
Directions See How It's Made
- Bring the fromage blanc or ricotta to room temperature.
- In a bowl, mix the feta, 4 T butter, and the fromage blanc or ricotta with an electric mixer until smooth and creamy.
- Add the caraway seed, mustard, and parika and continue mixing until well blended.
- Mix in the scallion and place the spread in a mold of any shape (a 1 1/2 C ramekin works great) or place it in a bowl.
- Refrigerate overnight.
- About one hour before serving, carefully unmold the cheese spread into a serving platter.
- Preheat oven to 400°F.
- Place the bread slices in a single layer on a baking pan and bake until one side is nicely browned, about 8 to 10 minutes.
- Turn slices over and spread the remaining 2 T butter over them. Cut the bread slices crosswise into thirds.
- Put back in the oven and bake until the butter has melted and slices are nicely browned, about 5 to 8 minutes.
- Let cool slightly. Put in a basket and serve with cheese spread.