Feta Cheese Spread with Cranberries and Pecan Nuts


Feta Cheese Spread with Cranberries and Pecan Nuts

Ready in: 10 minutes
Yield: 7 oz (200 g)

3 1/2 oz (100 g) feta cheese
1 teaspoon chia seeds
2 tablespoons cream cheese
1 oz (30 g) pecan nuts
1 oz (30 g) dried cranberries
6-8 fresh mint leaves

1. Wash the mint leaves, then pat them dry with kitchen paper.

2. Put the pecan nuts in a small non-stick skillet over medium heat. Cook for about 1-2 minutes, until fragrant and lightly toasted, stirring often. Remove the skillet from the heat and let the pecan nuts cool on a plate.

3. Finely chop the mint leaves and pecan nuts. Put them into a big bowl. Add the cream cheese, feta cheese, chia seeds, cranberries and mint leaves. Purée the mixture until finely blended, using an immersion blender. Scrape the mixture into a bowl.

4. Spread the feta cheese mixture on toasted bread, if you like.

Personal note: I served them with toasted Chia-Bread slices and decorated them with pecan nuts, cranberries and fresh mint leaves.

1 tablespoon (20 g):

Energy: 70 kcal / 292 kJ
Fat: 5,5 g
Carbohydrates: 2,7 g
of which sugars: 0,3 g
Protein: 2,2 g
Fibre: 0,4 g


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