TOAST TUESDAY! Baked Feta + Chili Fennel Brussels Sprouts

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This week we are switching up Toast Tuesday a bit! Toast doesn't always have to be a breakfast dish! In this week's recipe we are highlighting flavors that are sure to please as an appetizer, snack or even a small plate dinner!

This recipe features our Chili Fennel Brussels Sprouts! They are pickled in a fennel, cumin and chili powder brine giving them a smokey, exotic flavor perfect for mediterranean inspired fair! 

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Baked Feta + Chili Fennel Brussels Sprouts

  • 1 block of feta cheese
  • 1/4 cup of mixed olives
  • 1/4 cup of Chili Fennel Brussels Sprouts quartered
  • Olive Oil (see recipe for amounts)
  • Rosemary sprigs
  • 1/2 a lemon
  • A baguette

Instructions:

  1. Preheat oven on 350.
  2. Put feta in a small oven proof dish and top with about 1/4 cup of olive oil, olives and Chili Fennel Brussels Sprouts.
  3. Bake for 20 minutes.
  4. While the feta is baking preheat your cast iron skillet on medium.
  5. Slice the baguette.
  6. After the skillet is heated up add 1/4 cup of olive oil, then fry the bread on both sides. This takes about 3-5 minutes per side. You could also just toast it in the oven or toaster! If you are going to fry each piece, you'll have to add 1/4 cup of olive oil to the pan in between each slice of baguette. 
  7. Put toast aside.
  8. After the feta is done baking top with rosemary and fresh lemon juice. You can even add some chili flakes if you want! 
  9. Serve on toasts!
  10. Enjoy!

 


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