{"id":2850,"date":"2024-10-02T10:21:30","date_gmt":"2024-10-02T08:21:30","guid":{"rendered":"http:\/\/localhost:8888\/lapettegola\/?p=2850"},"modified":"2025-01-28T20:52:01","modified_gmt":"2025-01-28T19:52:01","slug":"tuscan-bread-croutons-with-season-vegetables-and-feta-cheese-cream","status":"publish","type":"post","link":"https:\/\/www.lapettegolabanfi.it\/en\/tuscan-bread-croutons-with-season-vegetables-and-feta-cheese-cream\/","title":{"rendered":"Tuscan bread croutons with season vegetables and feta cheese cream"},"content":{"rendered":"\n<div style=\"height:44px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Sognando la Grecia: crostoni di pane toscano con verdure di stagione e crema di feta\" width=\"837\" height=\"471\" src=\"https:\/\/www.youtube.com\/embed\/ny1PGQY7uis?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:44px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong><strong>Dreaming of Greece<\/strong><\/strong><\/p>\n\n\n\n<p>On these Autumn days I found myself looking out of the window, imagining I\u2019m still in Corfu. What a wonderful place! And how many delicious Greek salads with feta I used to have there\u2026<br>This irresistible cheese is very versatile, as well. I often prepare it in the oven together with vegetables (classic recipe to empty the fridge), but some time ago I invented this other way of enjoying it. I took the feta and blended it together with a few drops of cold water to obtain a very smooth and very, very tasty cream. I had some Tuscan bread left over and\u2026Here is the recipe for the aperitif that came from my Greek daydream!<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<div class=\"wp-block-group boxed\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<p><strong>What your need<\/strong><\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ul class=\"wp-block-list\">\n<li>400 g of seasonal vegetables<\/li>\n\n\n\n<li>200g feta cheese<\/li>\n\n\n\n<li>2 slices of Tuscan bread<\/li>\n\n\n\n<li>paprika<\/li>\n\n\n\n<li>cumin<\/li>\n\n\n\n<li>sage<\/li>\n\n\n\n<li>extra virgin olive oil<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>pepper<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<div style=\"height:30px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-text-align-left\"><strong>How I make it<\/strong><\/p>\n\n\n\n<p>First I prepare the vegetables. This time I used pumpkin! I peeled it, cut it into slices of about 2 cm and seasoned with oil, cumin, sage, paprika, salt and pepper. I placed the pumpkin on a baking tray lined with baking paper and baked it at 200\u00b0 for about half an hour, to make it soft and a little toasted. Together with the pumpkin, I toasted the bread to make croutons.<\/p>\n\n\n\n<p>I chopped the feta into small pieces and put it in the immersion blender container together with a few drops of cold water: I blended until I obtained a smooth consistency, almost like a sauce.<br>I spread the feta on the bread and added the roasted pumpkin slices. And the aperitif is served: how wonderful!<\/p>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"height:42px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Dreaming of Greece On these Autumn days I found myself looking out of the window, imagining I\u2019m still in Corfu. What a wonderful place! And how many delicious Greek salads with feta I used to have there\u2026This irresistible cheese is very versatile, as well. I often prepare it in the oven together with vegetables (classic [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2531,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-2850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairing-suggestions"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipes \u2014 La Pettegola | Tomato and avocado gazpacho<\/title>\n<meta name=\"description\" content=\"La Pettegola flies to Mexico (via Spain)\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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