Courgette & feta appetizers
Layers of soft sweet courgette, whipped feta and mascarpone with fresh herbs, and a crunchy cracker base, served chilled in small glasses. Fresh, creamy, a little tangy, with that crunch at the bottom holding everything together.
Ingredients
- 2 courgette
- 300 gr feta
- 150 gr mascarpone
- 100 gr salted crackers
- 1 handful mint
- 1 handful chives
- 1 handful parsley
- 3 tbsp olive oil
- ½ lemon zest, optional
- salt and black pepper
Equipment
- 1 piping bag for neat layering, but you can also use a spoon
- 6 small clear glasses or verrines for serving
Instructions
1. Prepare the courgettes
- Wash and dice the courgettes into small pieces. Sauté in olive oil over medium-high heat for about 10 minutes, until tender but still firm and lightly coloured at the edges. Season with salt and pepper. Drain off any liquid and set aside to cool completely.
2. Whip the feta
- Crumble the feta into a bowl with the mascarpone and blend with an electric mixer until completely smooth, with no graininess left. Fold in the chopped mint, chives and parsley. Season with black pepper, a drizzle of olive oil and the lemon zest if using. Taste from a cold spoon.
3. Crush the crackers
- Crush the crackers coarsely, so they keep some crunch rather than turning to dust.
4. Layer the verrines
- Sprinkle a thin layer of crushed crackers into the bottom of each glass. Add a layer of the cooled courgettes. Pipe or spoon a generous layer of whipped feta over the top, keeping it off the sides of the glass.
5. Chill and serve
- Cover loosely and chill for at least 1 hour, so the flavours settle and the feta firms slightly. Scatter fresh herbs over just before serving.
Notes
- Let the courgettes cool completely before layering, or they'll melt the feta and you'll lose the clean separation.
- Feta is already salty, so season lightly and taste it cold.
- Add the cracker layer close to serving if you're making these more than a few hours ahead, so it stays crunchy.