Trempette de feta à la méditerranéenne
2 portions | avec tomates éclatées et pointes de pitas à l’ail
Salty feta, tangy sour cream and sweet roasted tomatoes combine to make an addictive, creamy appetizer. This recipe is sure to have you and your guests guilty of double-dipping!
Allergènes:
Lait
•Pignons
•Soya
•Blé
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation20 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
¼ tasse(s)
Feta, émietté
(Contient Lait)
2 pièce(s)
Crème sure
(Contient Lait)
1 pièce(s)
Fromage à la crème
(Contient Lait)
113 g
Petites tomates
7 g
Persil
2 pièce(s)
Gousses d'ail
28 g
Pignons
(Contient Pignons Peut contenir Noix)
2 pièce(s)
Pain plat
(Contient Lait, Soya, Blé Peut contenir Gluten)
Pas inclus dans votre livraison
0.13 cc
Sel*
¼ cc
Sucre*
2 cs
Huile*
Informations nutritionnelles
Énergie (kcal)630 kcal
Graisses38 g
dont saturés12 g
Glucides60 g
dont sucres8 g
Fibres3 g
Protéines16 g
Cholestérol45 mg
Sel810 mg
Gras Trans0.4 g
Potassium350 mg
Calcium250 mg
Fer4.5 mg
Ustensiles
•Plaque de cuisson
•Grande poêle antiadhésive
•Grand bol
•Cuillères à mesurer
•Pinceau à pâtisserie en silicone
•Fouet
•Petit bol
Instructions
1
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Add tomatoes and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil tomatoes in the middle of the oven until burst, 5-6 min.
- Transfer to a small bowl.
- While tomatoes broil, heat a large non-stick pan over medium heat.
- When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
2
- Add half the garlic and 1 tbsp oil to another small bowl. Season with salt and pepper, then stir to combine.
- Once tomatoes are done, cut each pita into 8 equal wedges. Arrange pita wedges in a single layer on the same unlined baking sheet. Brush pita wedges with garlic oil.
- Broil in the middle of the oven until golden and crisp, 2-4 min. (TIP: Keep your eye on them so they don’t burn!)
- Add cream cheese, sour cream, feta, remaining garlic, half the parsley, 1/4 tsp sugar and 1 tbsp oil to a large bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk until smooth, 1-2 min.
3
- Transfer feta dip to a shallow bowl, then spread into an even layer. Top with burst tomatoes and toasted pine nuts.
- Sprinkle with remaining parsley.
- Serve garlicky pita wedges alongside for dipping.