Lamb on Green Pasture

DSC_1555.JPGA nice little amuse bouche, a culinary greeting. I call this a welcome in English.

The little lamb consists of a small white ball of spiced feta cheese spread. It rests on the green pasture, which is made from a walnut pesto, which in turn rests on a small piece of toasted bread – almost like a crouton, just not quite as crunchy.

For the feta cheese spread:

Crush 200g of feta cheese with 75g of butter and a good drizzle of extra-virgin olive oil. Add crushed or grated fresh garlic (at least one fresh clove), very finely diced spring onions, red peppers, and finely chopped dill. Salt, black pepper and nutmeg to taste.

Mix thoroughly, let cool in the fridge, then form the little balls and return to the fridge.

Note that the 200g base makes a lot more than what you need for this little teaser. It’s delicious for breakfast, lunch or support on the next day, provided you have fresh bread to go along with it, and you don’t need to meet with customers or other important folk in close proximity.

For the Walnut Pesto:

Chop a small bunch of Italian basil roughly. Toast a handful of walnuts briefly, then put everything into the blender. Add several tablespoons of freshly grated parmesan, two crushed cloves of garlic, a pinch of nutmeg, then add a very generous amount of extra virgin olive oil.

Blizz for a few minutes, and add oil if necessary. It wants to be firm-ish yet runny.

For the bread:

Half-stale white sourdough bread is ideal. Rub the slices with garlic, then with a ripe tomato, then drizzle with some olive oil and toast on the griddle. Cut into thumb-sized portions, ready for two-bite action.

Assemble everything and voila! A little lamb on a green pasture. Welcome to our house. Make yourself comfortable. Glass of Bubbly with that?