Feta mousse

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Feta Mousse is a tangy, creamy, super flavorful dish that's quick and easy to prepare. Just 4 basic ingredients (feta, sour cream, EVOO and green onion) are accented by garlic powder, oregano, cayenne pepper and salt. Serve with grilled bread for an easy and elegant appetizer. #fetarecipes #easyappetizers #fetamousse #seasonedkitchen #pantryingredients #makeaheadappetizers Feta Mousse, Make Ahead Appetizers, Elegant Appetizers, Feta Recipes, Grilled Bread, Quick And Easy Appetizers, Small Food Processor, Mousse Recipes, Green Onion

Feta Mousse is a tangy, creamy, super flavorful dish that's quick and easy to prepare. Just 4 basic ingredients (feta, sour cream, EVOO and green onion) are accented by garlic powder, oregano, cayenne pepper and salt. Serve with grilled bread for an easy and elegant appetizer. #fetarecipes #easyappetizers #fetamousse #seasonedkitchen #pantryingredients #makeaheadappetizers

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Cretan Dakos Salad with Feta Mousse (Ντάκος) Feta Mousse, Dakos Salad, Quick Meals For Kids, Cheese Mousse, Recipes Greek, Salad Appetizer, Salad With Feta, Breakfast Dinner, Fresh Tomatoes

Dakos is amazing for its simplicity and versatility: Fresh tomatoes, on a rusk, topped with a special Cretan cheese (or Feta), olives, capers and olive oil. It can be served as salad, appetizer or as a complete light meal, ideal for diets, as breakfast, dinner or brunch. It is also good for a super quick meal for kids that love cheese.

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Feta cheese mousse with honey and sesame Feta Cheese Dessert Recipes, Fried Feta With Honey And Sesame Seeds, Feta Honey Appetizer, Feta Mousse, Whipped Feta With Honey, Proof Reading, Cheese Mousse, Desserts Around The World, Greek Cheese

Mousse and cheesecake are two of the most popular desserts around the world and definitely no connections with the Greek cuisine, not in the slightest!! But why not try to give it a bit of a Greek feeling using Greek cheeses instead of the classic one and see the difference? Like this delicious recipe where the famous Feta cheese becomes the star of the dessert thanks to the brilliant idea of my favourite Greek patissier, Mr Parliaros. I feel obliged to him because thanks to his articles and…

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