Whipped Feta With Pita Chips
½ pound sheep’s milk feta
2 Tablespoons extra virgin olive oil
½ teaspoon lemon juice
Pinch Aleppo chili flake (optional)
1/8 teaspoon ground black pepper
½ teaspoon chopped thyme
1 teaspoon minced parsley, plus a bit more for garnish
Pickled carrot, onion, peppers or any pickles of your choosing
In a food processor, combine the crumbled feta with the rest of the ingredients. Run the processor until the mixture is smooth. Using a rubber spatula, transfer the mixture to a mixing bowl. Fold in the herbs.
Open the pocket bread and slice it into two pieces. Cut six triangles from each piece. Lay them on a baking pan, drizzle with oil and season with salt. Bake them in 350 degree oven for 10-12 minutes or until they’re slightly golden in color and crispy.
Smear the feta to cover the surface of the plate. Drizzle with olive oil, a little more chili flake and garnish with minced parsley. Accompany with pita chips.
Fennel and Orange Marinated Olives
½ pound Castelvetrano olives
1 Tablespoon fennel seeds
1 orange, zested
Extra virgin olive oil
In a saucepan, combine olives, fennel seed, orange zest (cut using a peeler in wide strips) and olive oil. Warm olives over very low heat for 15 minutes, being careful they don’t simmer. Remove from heat and let sit at room temperature for 1 hour. They can be refrigerated for up to 1 week.
To serve, warm over low heat until the olives are warm in the center.
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