Pimentón or smoked paprika adds flavor to this spread topped with crunchy walnuts.
1 cup California walnuts, toasted, coarsely chopped
1/2 cup parsley leaves, fresh, flat leaf
1 clove garlic, small (optional)
1/2 cup feta cheese
1/2 cup cottage cheese, low fat, low sodium
1/4-1/3 cup water or milk, low-fat
1 teaspoon pimentón or paprika, ground
1/8 teaspoon cayenne
6-8 slices artisan bread, fresh or toasted
Extra virgin olive oil
Extra California walnuts, chopped, for sprinkling
Heirloom tomatoes, ripe, enough to slice thickly
for 6 sandwiches
Oregano, dried or fresh
Black pepper, freshly ground
Spread: Place the walnuts, parsley, and optional garlic in a blender or food processor, and pulse in spurts until the walnuts and garlic are finely ground and the parsley is feathery and all is combined.
Add the feta cheese, cottage cheese, water or milk, and seasonings, and puree until smooth.
Transfer to a small bowl, cover tightly and chill until cold.
Sandwiches: Brush each slice of bread with a little olive oil, then spread the topping thickly and sprinkle with extra chopped walnuts.
Top with thick slices of tomato, a sprinkling of oregano and a few grinds of fresh black pepper.
Serve open faced.
Created By Mollie Katzen - Chef and Author
Recipe and photograph courtesy of California Walnuts.
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