Make for the coziest toast. Two amazing recipes you’ll find super satisfying; and offer great appetizer potential! You can serve them together on toast, with smaller crostini or pair them as a winning dip with the whipped feta as a base and the mushroom medley on top. Everyone will love it!
For the Roasted Garlic Whipped Feta: Combine 2 Tbsp oven-roasted garlic, 8-10 ounces feta cheese, 1/3 cup Greek Yogurt (at room temperature), zest of 1 lemon (~1 tsp), 1/2 Tbsp honey, 2 Tbsp olive oil, and sea salt and pepper to taste in a food processor or blender. Process until nice and smooth, scraping down the sides and processing again if needed. Taste and adjust sea salt and pepper as needed. Serve with fresh herbs like thyme, sage, or rosemary, and finish with a drizzle of olive oil and a sprinkling of sesame seeds.
For the Tamari Mushroom Topping: In a skillet on medium-high heat, warm up 1 Tbsp olive oil. Add 2 Tsp minced garlic and stir often, as it burns quickly. Add ~2 cups combined crimini, sliced white, and/or shiitake mushrooms, stir, and season with sea salt, ~2 Tbsp tamari, and pepper. Allow them to sauté and soften for about 4-5 minutes. Finally, add 1 Tbsp red wine and scrape the crispy bits and pieces off to deglaze the pan. Stir for an additional ~2 minutes. Enjoy every bite, ideally served over the whipped feta on toast or crostini.
