Feta and Paprika Bruschetta

Name: Feta and Paprika Bruschetta (Feta sajtos melegszendvics)
Cuisine: Hungarian
Ingredients: 300 g/11 oz/3 cups creamy sheep’s feta cheese, crumbed; 150 g/5 oz/generous ⅔ cup cream cheese; 2.5 ml/½ tsp mustard powder; 5 ml/1 tsp ground cumin; 15 ml/1 tbsp cognac; salt and ground black pepper; salt and ground black pepper; tomato salad, to serve; 12 thin slices of ciabatta bread; 30 ml/2 tbsp olive oil; 2.5 ml/½ tsp sweet paprika; 1 small red onion, sliced thinly

Feta sajtos melegszendvics

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

These are among the most common snacks in Hungary and central Europe. My mother used to make a large quantity and keep them in the refrigerator for quick and healthy bites to eat. It is very common to add butter to the cheese mixture, but here it is lightened by adding some cream cheese instead.

Ingredients

300 g/11 oz/3 cups creamy sheep’s feta cheese, crumbed
150

Europe
Hungary
Starter
Vegetarian
Low carb
Low sugar

Method

Put the feta and cream cheeses in a bowl and mix to combine until achieving a creamy texture. Season to taste, remembering that feta cheese is already rather salty.

PER SERVING: Energy 247/1027kJ; Protein 10g; Carbohydrate 12g, of which sugars 2g; Fat 17g, of which saturates 8g; Cholesterol 37mg; Calcium 213mg; Fibre 0.2g; Sodium 901mg