Mediterranean Feta & Olive Dip with Olive Oil Crackers
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4-6
- Category: easy; Meals and Courses; Seasonal; Snacks; Spring; Summer
Description
Mediterranean flavours scooped up with crunchy olive oil crackers.
Ingredients
Olive Oil Crackers
420 g flour
1 tsp (5 ml) salt
1 C (250 ml) warm water
⅓ C (80 ml) good quality extra virgin olive oil
1 tsp (5 ml) fresh flat leaf parsley, finely chopped
1 tsp (5 ml) fresh basil, finely chopped
Mediterranean Topping
⅓ C (80 ml) good quality extra virgin olive oil
¼ tsp (1.25 ml) Maldon salt
a good grind freshly ground black pepper
½ tsp (2.5 ml) sweet paprika
½ tsp (2.5 ml) fresh rosemary, finely chopped
¼ tsp (1.25 ml) chilli paste
1 garlic clove, crushed
8 baby tomatoes, quartered
½ green pepper, deseeded and chopped
50 g feta cheese, crumbled
12 Kalamata olives, pips removed and chopped
½ avocado, chopped
1 Tbsp (15 ml) Parmesan cheese, finely grated
10 g micro greens
Instructions
Olive Oil Crackers
Preheat the oven to 230 °C and line a baking sheet with baking paper.
In the bowl of an electric mixer fitted with a dough hook attachment, combine the flour and the salt.
Slowly add the water and olive oil and mix for 5-7 minutes until the dough is sticky.
Shape the dough into a large ball. Divide into 8 pieces, roll the pieces into balls, lightly cover with olive oil and place on a plate.
Cover with a clean tea towel and allow to prove for 30-40 minutes. Roll the balls out as flat and as evenly as possible, then cut into pieces with a pizza cutter and place on a lined baking tray. Prick with a fork, sprinkle with sea salt and bake for 12-15 minutes or until golden brown.
Mediterranean Feta, Olive and Veggie Dip
Pour the olive oil into a serving dish. Add the spice, herbs and garlic and mix together. Top with the tomatoes, green pepper, feta cheese, olives and avocado and then grate the Parmesan over the top.
Serve the crackers with the feta cheese mix and scoop and enjoy.
