Grilled Bread with Spicy Cheese and Green Peppers

Ingredients

For 12 pieces

100 gr. (3 oz.) cream
1 Tbsp.boukovo, or red pepper flakes
1 1/2 Tbsp. Greek extra-virgin olive oil
250 gr. (9 oz.) feta
1 tsp. sweet paprika
2 green peppers, diced
1 Tbsp. Greek extra-virgin olive oil for the peppers
Salt and freshly ground pepper
12 slices stale bread, 6 x 2.5 cm (2 x 1 in.)

Preparation

1. Warm the cream in a small saucepan, taking care not to boil.
2. Sauté the boukovo in the olive oil for 30 sec. over medium heat.
3. Process the feta, hot cream, boukovo, and paprika at high speed until creamy. Refrigerate for 2 hours.
4. Mix the peppers with the remaining olive oil and season with salt and pepper.
5. Toast the bread, spread a little of the cheese spread on them and decorate each with a few peppers. Serve.

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Eggplant and Feta Patties

Ingredients
For 30 pieces

3 large eggplants
1 large zucchini
All-purpose flour as needed
Oil for frying
250 gr. feta, crumbled
100 gr. Kasseri, grated
1 bunch shallots finely chopped
1 bunch basil, finely chopped
1 1/2 cups sesame seeds
1 1/2 cups coarse polenta
1 1/2 cups plain dried bread crumbs
6 large eggs, slightly beaten

Preparation

1. Dice eggplant and zucchini with skin on and place in large mixing bowl. Sprinkle flour over the zucchini and eggplant and toss well until they are all coated.
2. Heat oil in a deep fryer. Make sure the oil is hot. Have a tray lined with paper to drain. Fry handfuls at a time of the diced eggplant and zucchini, scooping them out and placing them onto the paper when golden brown. Cool for 15-30 minutes.
3. Toss crumbled feta, grated kasseri, basil, and shallots with the eggplant-zucchini mixture. Mix all together but keep chunky and wet enough to mold well together.
4. Shape golf-ball size pieces out of the mixture and place on a sheet pan.
In another tray mix the coarse polenta, sesame seeds, and breadcrumbs.
Set a plate of flour in front of you, next to the sesame mixture, and next to that the eggs. Dip the fritters first in the flour, then in the egg, then in the sesame mixture. Place on a tray lined with parchment paper. Chill the patties to firm and set. Fry again until golden and serve with tzatziki.

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How to make the best Greek Salad

Greek salad, or horiatiki salata, is a rough country salad of juicy tomatoes, crisp cucumber, sliced red onion, green pepper, crumbly feta cheese and olives. Greek salad can be served as a side dish or as a light meal with some crusty bread.

3 tomatoes—cut into wedges

Extra virgin olive oil

½ teaspoon dried oregano

Salt

¼ red onion—sliced into rings

½ cucumber—sliced into thick half-moons

½ green pepper (capsicum)—julienned

100gr feta cheese—cut into small cubes

16 kalamata olives

Place the salad ingredients into a large bowl. Season with the salt and the oregano to taste and pour the olive oil over the salad. Toss gently to combine just before serving. Your Greek salad is ready! ENJOY!

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