Friday, August 5, 2011

Beet, basil, and cheese crackers

While Jon was waiting in line at the deli counter a few days ago, I spotted this intriguing Greek cheese called manouri. (you might remember it from the composed salad I posted yesterday.) The sticker near it said it was made with the whey from feta and sheep's milk cream. It wasn't very expensive, so I bought a little to try. We really enjoyed it. It's not as salty as feta, and it has a nice creamy texture that is kind of hard when it's still cold and gets very soft when it sits out a while. It's like a cross between feta and mozzarella.

These crackers were an after-dinner snack for me when dinner hadn't been quite enough, but I think they would also make nice summer party food. I think crostini would work in place of the crackers, too. I think beet instead of tomato on the cracker is tasty and a little different from what you might expect.

For two crackers:

2 Wasa or other sturdy crackers

4 slices manouri or other semi-soft cheese

4 leaves basil

1 medium beet, cooked, peeled, and sliced into rounds

Salt and pepper

Olive oil

Top each cracker with 2 slices of cheese, 2 basil leaves, and half the beet rounds. Sprinkle with salt and pepper and a tiny drizzle of olive oil.

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