The Secret to Cooking Appetizing Roasted feta with Cava, thyme, blueberry compote and glass candy with toasted fennel and pecans

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Roasted feta with Cava, thyme, blueberry compote and glass candy with toasted fennel and pecans

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Here are the ingridients that are needed to cook a remarkably good Roasted feta with Cava, thyme, blueberry compote and glass candy with toasted fennel and pecans:

  1. You need of Blueberry compote.
  2. Use 2 pints of blueberry.
  3. Use 1 stick of fresh thyme.
  4. Use 1 tbsp of lemon zest.
  5. Get 1 pinch of sea salt.
  6. Prepare 2 cup of Cava.
  7. Get 1 cup of sugar.
  8. Use of Glass candy.
  9. Get 1 1/2 cup of sugar.
  10. Get 1 tbsp of toasted fennel.
  11. Prepare 2 tbsp of chopped pecans.
  12. Prepare 1 pinch of sea salt.
  13. Use of Roasted feta.
  14. Provide 12 oz of feta.
  15. You need 2 tbsp of olive oil.

Ready with the ingridients? Below are the steps on producing Roasted feta with Cava, thyme, blueberry compote and glass candy with toasted fennel and pecans:

  1. Glass candy melt sugar around 300. DO not over stir! once melted, quickly pour over silpat..
  2. once melted sugar is spread out over silpat, evenly sprinkle salt, pecans and toasted fennel seeds over the hot sugar. let cool. once cooled hit the candy with a hammer, breaking the glass.
  3. blueberry compote place blueberries, cava, sugar, lemon zest, thyme and salt in a suace pot reduce on Med high by 2/3s remove from heat and let cool.
  4. Roasted feta cut brick of feta in fourths and brush with olive oil..
  5. place feta under broiler in oven till golden brown..
  6. once Feta is ready place about 2 or 3 tablespoons of compote over the feta. garnish with a few shards of the glass candy and a sprig of fresh thyme.

Mediterranean baked feta is roasted to perfection with fresh herbs, tomatoes, olives, and a drizzle of olive oil. This is an appetizer everyone loves! If you want a thicker compote, add more sugar. Taste the compote at the end and add a squeeze more lemon juice, if desired The Kitchen with Great British Chefs This fruity compote goes great over french toast, blueberry or plain pancakes, waffles, crêpes, banana bread, ice cream, yogurt, salted buttered toast or fresh fluffy hot biscuits. Feel free to add other seasonal fruits when available.

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