Joan Bishop loves the balance of sweet and salty in this lusciously creamy pate. Quick to prepare, it makes a stylish starter or a simple, scrumptious snack for parties or picnics.
Tart and aromatic too, it is the inclusion of finely chopped preserved lemon which highlights the citrus notes in feta.
Fresh dates add little nuggets of toffeed sweetness to this gorgeously fresh and lively pate.
Medjool dates are deep reddish-brown, richly flavoured, deliciously soft and sweet. Native to the Middle East, the medjool date is now grown commercially in other countries.
Fresh dates are available at most supermarkets and are best stored in an airtight container in the fridge.
Choose your cheese carefully.
Some New Zealand cheese makers are selling imported Danish feta cheese under their own label. It is not until you read the small print on the back of the packaging that you realise the cheese is the product of Denmark.
Where possible, I like to support local by buying New Zealand made.
Feta pate with Medjool dates and preserved lemon
Makes 30
Ingredients
200g feta cheese, roughly chopped, (I used Bouton d'or cows milk feta)
¾ cup sour cream
1½ tsp orange flower water
¼ of a preserved lemon, (fleshy interior discarded, use rind only) rinsed, dried, finely chopped
80g fresh medjool dates (about 6 dates), pitted, chopped to about the size of sultanas
To garnish
2 tsp chopped fresh
thyme leaves or lemon
thyme leaves
Sumac crostini
1 baguette, preferably one-day old
extra virgin olive oil spray
1Tbsp ground sumac
1 Tbsp finely chopped
rosemary leaves
Method
In a food processor, process the feta until smooth.
Add the sour cream and orange flower water and process again until well combined.
Tip into a bowl and stir in the chopped preserved lemon. Refrigerate until about an hour before serving.
Bring to room temperature and stir in the chopped medjool dates.
Tip into an attractive serving bowl and scatter with the chopped fresh thyme leaves. Serve with sumac crostini.
Makes a generous one and three-quarter cups.
Sumac crostini
Preheat the oven to 180degC on bake.
Line a baking tray with non stick baking paper.
Cut about 30 slices, 0.5cm thick from the baguette.
Place the bread in a single layer on the baking tray and spray with the oil.
In a small bowl, mix together the sumac and chopped rosemary.
Sprinkle this evenly over the crostini and bake in the oven for 10-12 minutes until crisp and golden.
Cool on a wire rack. Store in an airtight container.
