Baguette with Tomato, Olive and Feta Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 ciabatta for baking
- 200 g cream cheese
- 200 g feta cheese
- 150 g tomato (s), dried in oil
- 1 handful olives, black
- 1 red pepper (s)
- 100 g cheese, rated (rated cheese)
- some oregano
- some thyme
- some rosemary
- some pepper
- some oil e.g., from the dried tomatoes
- Chili powder or chopped chili pepper
Print Recipe
Pin Recipe Instructions
- Puree the dried tomatoes with feta cheese and cream cheese in a blender. Depending on the taste, more or less tomatoes can be added. Add oregano, thyme, rosemary and pepper, if necessary chilli. Season the cream to taste.
- Dice the paprika, quarter the black olives and fry them briefly in the tomato oil. Let everything cool down briefly and then add to the tomato and feta cream.
- Divide the ciabatta in half. Put the cream on top and sprinkle with cheese and bake according to the baking instructions for the baguette for 10 - 12 minutes at 200 ° C top / bottom heat in the oven.
- The tomato and feta cream is enough for a large baguette, i.e. 2 hungry people or 3 - 4 appetizers. The ingredients can be varied safely, but the olives bring the special taste.
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