Bulgarian Feta, Creamy Crumbly Salty GOOD! 2 recipes
Bulgarian Feta is just awesome. It's creamy, but crumbly and salty with that Feta background.
EGGPLANT MUSHROOM PASTA
One eggplant and whatever mushrooms you desire sliced. Salt and dab with a mixture of some Amino liquid .. DAB.. and put in a 450 degree oven for about 20 minutes to dry them out a bit. Gives the eggplant and thick cut mushrooms almost a meaty texture.
Pull and layer in a baking vessel, whatever you have. Base is eggplant, mid is mushrooms, and top with eggplant. Top with your fave jarred pasta sauce or whatever tomato based sauce you like. Maybe a meat sauce you like. Amazingly because of texture and probably additives I went with the Ragu pasta sauce with mushrooms. It's not the fanciest gal on the shelve but it works in flavor.
Bake for 25 minutes on 325, while boiling your pasta or maybe you want grilled veggies.. all up to you. Pull serve and top with the Bulgarian Feta which is so different from Parm Reggiano. Fresh, vibrant bite.
Figs with Bulgarian Feta and Prosciutto di Parma
- Fresh Figs Slice in Half
- Bulgarian Feta
- Very thinly sliced Prosciutto di Parma. A vet deli worker will know how to do this.
- Figs sliced in half, put a dollop of the Bulgarian Feta in the mid. Make a small well or opening to place.
- Wrap with the Prosciutto di Parma and line on a foiled baking sheet.
- 350 degree oven for about 10-15 minutes depending on the thickness of your Prosciutto.
It's a yummy charcuterie bite!