Summary

Ingredients

• 200 g feta cheese
• 2 medium carrot (s), finely grated
• 0.5 ½ onion (s), finely chopped
• 4 tablespoon cream cheese, plain or cream cheese
• some milk or cream
• 4 teaspoons parmesan, grated
• 6 slices salami, finely diced
• some pepper
• a bit salt
• some garlic
• Herbs Tuscany (oregano, thyme, rosemary, marjoram, sage)

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Instructions

1. Finely grate the carrots on the grater.
2. Cut the feta cheese into cubes and then finely mash it with a fork. Mix the mixture with the cream cheese and some milk or cream until smooth. Then stir in the onion, carrots, salami and parmesan and season with the spices and herbs (if you like it finer, you can certainly puree the whole thing - I haven`t tried that yet).
3. Serve with flatbread or ciabatta.
4. Tip: We had this for the first time as a leftover filling for half a Hokkaido pumpkin. Then bake the pumpkin well oiled for 10-15 minutes in a hot oven in a casserole dish at 180 ° C fan oven. Then fill with the mixture and bake again in the oven for about 15-20 minutes. The filling should lightly brown on the surface. I can also imagine it with bell peppers, zucchini or tomatoes.