Trempette de feta à la méditerranéenne
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Trempette de feta à la méditerranéenne

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

/ sert 2 personnes

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)

2 pièce(s)

Pain plat

(Contient Soya, Lait, Blé Peut contenir Soya)

Pas inclus dans votre livraison

0.13 cc

Sel*

¼ cc

Sucre*

2 cs

Huile*

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Informations nutritionnelles

Énergie (kcal)670 kcal
Graisses43 g
dont saturés12 g
Glucides59 g
dont sucres9 g
Fibres3 g
Protéines16 g
Cholestérol50 mg
Sel910 mg
Gras Trans0.4 g
Potassium450 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

Prep and broil tomatoes
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.
Broil pita wedges and make dip
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.
Finish and serve
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.