Pecorino cheese with edible flowers

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
4 3
Looks beautiful and tastes great on bread or sprinkled over a summer salad
COOK TIME
10 mins
TOTAL TIME
70 mins

Ingredients

Servings: 4
  • 200 g Feta
  • 25 g edible flowers (e.g. of marigold and dost)
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp farmhouse bread

Directions

  1. 1

    Coarsely mash 200 g of feta with a fork. Carefully wash and pluck 25 g of edible flowers (e.g. of marigold and dost). Add 2 tbsp.

  2. 2

    olive oil to the feta, mix well. Season to taste with salt and pepper. Leave to stand for about 1 hour. Crispy farmhouse bread tastes good with it.

Nutrition Facts

KCAL
190 kcal
CARBS
5 g
FATS
14 g
PROTEINS
10 g