Feta

Concepts

Want to showcase Feta on your menu? Serve up something sensational with these innovative concepts.

Zesty Scapece Flatbread With Président® Feta Crumbles

INGREDIENTS

4 Flatbreads, par-baked
½ cup Extra virgin olive oil
1 cup Red onion, sliced thin
8 oz. Président Feta Crumbles
1 cup Fresh mint leaves
2 tbsp. Balsamic glaze
 

FOR THE SCAPECE

1 lb. Zucchini (approximately 3), cut into ½-inch rounds
2 tbsp. Kosher salt
2 Garlic cloves, minced
½ cup Fresh mint, coarsely chopped
¼ cup White wine vinegar
2½ cups Extra virgin olive oil
  Salt and freshly ground black pepper to taste
 

FOR THE SAUCE

3 tbsp. Extra virgin olive oil
1 Medium yellow onion, finely diced
2 Garlic cloves, minced
1 tbsp. Tomato paste
1 Red pepper, roasted and diced (approximately 1 cup)
1 28 oz. Can diced tomatoes, well drained
1 tsp. each Garlic powder and onion powder
½ tsp. each Dried oregano and dried basil
 

METHOD

FOR THE SCAPECE

  1. Toss sliced zucchini with 2 tbsp. of kosher salt, and mix well. Let sit for 30 minutes. Drain on baking rack or paper towels.

  2. Mix garlic, mint, white wine vinegar, and ¼ cup of the olive oil together in a bowl to form a vinaigrette. Add salt and black pepper to taste. Set aside.

  3. Heat remaining olive oil in a large saucepan to 350 degrees F. Fry the zucchini in small batches for 2 to 3 minutes or until zucchini turns golden brown. Let oil come back to temperature after each batch.

  4. Drain zucchini on paper towel, and then mix with the vinaigrette. Refrigerate until ready to use.

FOR THE SAUCE

  1. In a large saucepan, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic, and cook until wilted, about 2 to 3 minutes. Add the tomato paste, and cook another minute.

  2. Add remaining ingredients, mix well, and let simmer for 15 minutes on low heat, stirring frequently. Adjust seasoning as needed.

ASSEMBLY

  1. Preheat oven to 425 degrees F.

  2. Brush the flatbread tops with olive oil. Divide the tomato sauce evenly and spread on the breads.

  3. Evenly divide and layer 1 oz. Feta crumbles, zucchini, red onion, and top with 1 oz. crumbled Feta. Bake for 5 to 7 minutes until Feta cheese is slightly melted.

  4. Remove from oven. Garnish each flatbread with fresh mint leaves and balsamic glaze.

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