Feta Pine Nut Spread Recipes

Steps:

• Place cream cheese, yogurt, pine nuts, basil and garlic in processor. Blend, using on/off turns, until combined. Add feta cheese and sun-dried tomatoes and blend, using on/off turns, until combined but still chunky. Transfer spread to bowl. (Feta-pine nut spread can be made 3 days ahead. Cover and refrigerate.)

Steps:

• In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper.
• Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using.

Steps:

• Brush a griddle pan with a little of the oil and place on a high heat, then griddle courgettes in batches for 2-3 mins on each side until charred and cooked through. Keep warm while you cook the rest.
• Layer on a platter and sprinkle over the lemon zest, then top with the feta, pine nuts, chilli and mint. Drizzle over the rest of the oil and some seasoning. Serve warm or at room temperature.

Steps:

• Preheat broiler. Toss 3 cups cubed Italian bread with olive oil. Season with seasoned salt, pepper, and garlic powder. Spread out in a single layer in a well oiled 9x13 inch baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool.
• Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool.
• Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain, and slice.
• In a large salad bowl, toss mixed greens with green onions. Top with croutons, sun-dried tomatoes, pine nuts, and feta.

Steps:

• Heat oven to 180C/160C fan/gas 4. Put a large baking tray on the middle shelf to heat up. On a floured surface, roll out the pastry to a 30cm square. Trim the edges, lightly score a 1cm border around the edge of the tart, and prick the centre all over with a fork. Transfer the pastry base to a sheet of baking parchment.
• Mix the chutney and harissa, and spread over the middle of the pastry. Arrange the squash in one layer over the top, then season. Put the tart on the hot baking tray and bake for 30 mins.
• Remove the tart, scatter over the feta and pine nuts, and bake for 20 mins more. Scatter over the mint and rocket to serve.